Photo: Eiliv Sonas Aceron
Raspberry and Beetroot Jelly with Spiced Panna Cotta
9 ingredients
5 hr + 25 min
4
openrecipes
A layer of lightly spiced, creamy panna cotta topped with a homemade raspberry and beetroot kelly makes this a simple, but festive dessert. Just perfect for Christmas!
Estimated Nutrition (whole recipe, rough)
289
Calories
14g
Protein
14g
Fat
27g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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
- 2-½ leaves FOR THE PANNA COTTA:
- 1 cup Gelatin
- 1 cup Milk
- ½ teaspoons Heavy Cream
- ⅛ teaspoons Vanilla Extract
- ¼ cups Ground Allspice
- 4-½ leaves White Sugar
- 2 cups FOR THE JELLY:
- ¼ cups Gelatin
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes