Two Tone Jelly: Rhubarb Jelly & Vanilla Panna Cotta by @ravneeteats
4h20
Medium
4 servings
🍓
230 g
Rhubarb
🥛
240 ml
Heavy Cream
🍦
5 ml
Vanilla Extract
🍮
2 sheets
Gelatin
🍬
110 g
Sugar
Preparation Steps
Step 1/5
Soak gelatin in cold water.
Step 2/5
Heat rhubarb with sugar; blend.
Step 3/5
Mix cream, sugar, vanilla; heat.
Step 4/5
Combine mixtures; pour into glasses.
Step 5/5
Refrigerate to set.
Composition
Ingredients
Types
Fruit, Dairy, Other
Ingredients
Rhubarb, Heavy Cream, Vanilla Extract, Gelatin, Sugar
Allergens
Lactose
Dietetics
Dietary regimen
Vegetarian
Calories
250 kcal
Macro nutrients
Sugar: 20g
Nutritional Information
Minerals
Calcium: 80mg
Vitamins
Vitamin C: 5mg
Preparation
Time Information
Preparation
20 minutes
Cooking
4 hours 0 minutes
Overall
4 hours 20 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Frenchette glasses, Spoon, Bowl
Appliances
Refrigerator
Type
Type
Type Of Dish
Dessert
Occasions
Special Occasion
Origin
Source
Platform
Original Creator
@ravneeteats
Origin
Cuisine
French
Geographic
to inform
Various
Aspect
Texture
Smooth, Crunchy
Flavors
Sweet, Bitter
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos
fridge : Up to 3 days (Covered)