Two Tone Jelly: Rhubarb Jelly & Vanilla Panna Cotta by @ravneeteats

4h20

4 servings

🍎

230 g

Rhubarb

🥛

240 ml

Heavy cream

🍦

5 ml

Vanilla extract

🍮

2 sheets

Gelatin

🍬

110 g

Sugar

  1. Soak
    • Gelatin

    Soak gelatin in cold water.

  2. Heat
    • Rhubarb
    • Sugar

    Heat rhubarb with sugar; blend.

  3. Mix
    • Heavy Cream
    • Sugar
    • Vanilla Extract

    Mix cream, sugar, vanilla; heat.

  4. Combine

    Combine mixtures; pour into glasses.

  5. Refrigerate

    Refrigerate to set.

Two Tone Jelly: Rhubarb Jelly & Vanilla Panna Cotta by @ravneeteats

4h20

4 servings

🍎

230 g

Rhubarb

🥛

240 ml

Heavy cream

🍦

5 ml

Vanilla extract

🍮

2 sheets

Gelatin

🍬

110 g

Sugar

Preparation Steps

  1. Step 1/5

    Soak gelatin in cold water.

  2. Step 2/5

    Heat rhubarb with sugar; blend.

  3. Step 3/5

    Mix cream, sugar, vanilla; heat.

  4. Step 4/5

    Combine mixtures; pour into glasses.

  5. 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

to inform

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

instagram

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)