Photo: Sara Cervera
Vanilla and yogurt panna cotta with pomegranate jelly
9 ingredients
10 min
Serves 4
openrecipes
I love the contrast of the white and the red (my favourite colour) in this recipe. But after you have tried this recipe once, if you fancy it, mix up the fruit the next time using mango or even blackberries for a different flavour. Link to the video clip to see how to set your panna cotta on a slant.
Estimated Nutrition (whole recipe, rough)
397
Calories
11g
Protein
15g
Fat
57g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 gelatine
- 100ml/3½fl oz double cream
- 100ml/3½fl oz full-fat milk
- 100ml/3½fl oz caster sugar
- 1 vanilla pod
- 300g/10½oz Greek yoghurt
- 135g/4¾oz pack raspberry
- 300ml/10fl oz pomegranate juice
- ½ pomegranate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes