Ryazhenka Panna Cotta with Cherry Kissel
phosphorus (P)
calcium (Ca)
Vitamin B12
cobalt (Co)
molybdenum (Mo)
potassium (K)
Description
Delicate ryazhenka dessert with bright cherry kissel
- Soak gelatin in 30 ml of cold water for 10 minutes
- Mix ryazhenka with 17 g of sugar, gently heat to 40-50°C without boiling
- Add the swollen gelatin to the warm ryazhenka, stir until completely dissolved
- Pour the mixture into molds and refrigerate for 2-3 hours until set
- For the kissel: pour 30 ml of water over cherries, add 11 g of sugar, bring to a boil and cook for 3 minutes
- Dissolve starch in 20 ml of cold water
- Pour the starch in a thin stream into the boiling cherry compote, stirring constantly, cook for 1 minute until thickened
- Cool the kissel to warm temperature
- Pour the cherry kissel over the set panna cotta before serving
266
84 kcal / 100 g
kcal
8.9 g
2.8 g / 100 g
Protein
49.2 g
15.5 g / 100 g
Carbohydrates
4.5 g
1.4 g / 100 g
Fats
1.7 g
0.5 g / 100 g
Ash
0.8 g
0.3 g / 100 g
Fiber
76.7%
Water
35.9 g
11.3 g / 100 g
Sugars
6.8 g
2.1 g / 100 g
Starch
0.09 g
0.03 g / 100 g
Omega-3
0.28 g
0.09 g / 100 g
Omega-6
2.6 g
0.8 g / 100 g
SFA