Panna Cotta
Limited nutritional benefit
Italian dessert of sweetened cream set with gelatin.
Panna cotta is an Italian dessert of cream and milk sweetened with sugar, flavored with vanilla and set with gelatin, then chilled and often served with a berry sauce. Most of its energy comes from cream fat, largely saturated, and it has about 15 g of sugar per 100 g with little protein. Using equal parts cream and whole milk lowers the fat by about 30 percent.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 2.8g | 5.0% |
| Fat | 19g | 27.1% |
| Carbs | 15g | 5.0% |
| Simple Sugars | 5.25g | Estimate |
| Complex Carbs | 9.15g | Estimate |
| Fiber | 0.6g | 2.4% |
| Water | 62g | 2.5% |
| Calories | 237 | 10.5% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 12.05 | g | 60.3% |
| Monounsaturated | 4.78 | g | 19.1% |
| Polyunsaturated | 0.87 | g | 6.7% |
| Omega-3 | 0.261 | g | Estimate |
| EPA | 5 | mg | 0.6% |
| Omega-6 | 0.609 | g | Estimate |
| Trans | 0.63 | g | 31.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 3.6 | mg |
| Vitamin E | 0.52 | mg |
| Selenium | 2.56 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 183 | mcg | 20.3% |
| vitamin B1 | 0.018 | mg | 1.5% |
| vitamin B2 | 0.114 | mg | 8.8% |
| vitamin B3 | 0.11 | mg | 0.7% |
| vitamin B6 | 0.025 | mg | 1.5% |
| vitamin B9 | 4.32 | mcg | 1.1% |
| vitamin B12 | 0.135 | mcg | 5.6% |
| vitamin C | 3.6 | mg | 4.0% |
| vitamin D | 0.741 (30 IU) | mcg | 4.9% |
| vitamin E | 0.516 | mg | 3.4% |
| vitamin K | 2.97 | mcg | 2.5% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 56 | mg | 5.6% |
| iron | 0.148 | mg | 0.8% |
| magnesium | 7.83 | mg | 2.0% |
| phosphorus | 47.8 | mg | 6.8% |
| potassium | 94 | mg | 3.6% |
| sodium | 22.9 | mg | 1.0% |
| zinc | 0.228 | mg | 2.1% |
| copper | 0.039 | mg | 4.3% |
| manganese | 0.084 | mg | 3.7% |
| selenium | 2.56 | mcg | 4.7% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 58 | mg | 8.3% | 115% |
| Isoleucine | 115 | mg | 8.2% | 122% |
| Leucine | 197 | mg | 7.2% | 103% |
| Lysine | 140 | mg | 6.7% | 93% |
| Methionine limiting | 66 | mg | 6.3% | 91% |
| Phenylalanine | 214 | mg | 12.2% | 166% |
| Threonine | 103 | mg | 9.8% | 131% |
| Tryptophan | 42 | mg | 15.0% | 202% |
| Valine | 143 | mg | 7.9% | 114% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Heavy cream 450 ml
- Whole milk 150 ml
- Sugar 100 g
- Powdered gelatin 7 g
- Cold water 3 tbsp
- Vanilla extract 1 tsp
- Mixed berries 150 g
- Lemon juice 2 tsp
Instructions
- 1
Sprinkle the gelatin over the cold water in a small bowl and leave it to soften for 5 minutes.
- 2
Heat the cream, milk and 75 g of the sugar in a saucepan over medium heat, stirring, until steaming and the sugar has dissolved; do not let it boil.
- 3
Take the pan off the heat, add the softened gelatin and the vanilla, and stir until the gelatin has fully dissolved.
- 4
Pour into 6 ramekins or glasses of about 150 ml, let cool to room temperature, then refrigerate overnight or until set.
- 5
For the sauce, simmer the berries with the remaining 25 g sugar and the lemon juice for 5 minutes until soft and syrupy, then let cool.
- 6
To unmold, dip each ramekin briefly in hot water, run a thin knife around the edge and turn it out onto a plate.
- 7
Spoon the berry sauce over the panna cotta and serve chilled.