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Recipe of Panna Cotta by Yoghurt Greek Style with Strawberry Sauce
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Recipe of Panna Cotta by Yoghurt Greek Style with Strawberry Sauce
Recipe

Panna Cotta by Yoghurt Greek Style with Strawberry Sauce

1h
Low
3.666667
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Try this delicious dessert, the panna cotta is a creamy and sweet gelatin, accompanied by strawberry sauce make a combination that you can not miss.
Learn more about FAGE

Ingredients

6 portions
  • 1 on unflavored gelatin
  • 2 tablespoons Water, cool
  • 1 cup thick cream
  • 1/4 cups sugar
  • 1/4 cups honey
  • 1 tablespoon lemon zest
  • 2 cups Yoghurt Greek Style FAGE® Total 0%
  • 2 1/2 cups rhubarb
  • 6 strawberries, without stem and cut
  • 1/2 teaspoons rose water

Preparation

In a small bowl, sprinkle the gelatin over the cold water, let stand until dissolved (5 minutes).
In a small pot, put the cream, honey, sugar and lemon zest over low heat. Remove from heat, add gelatin until melted. In a bowl, mix the Greek Style Yoghurt FAGE® Total 0% until smooth. Gradually incorporate into the cream mixture. Pour into six individual molds and refrigerate at least 3 hours.
For the sauce, combine the rhubarb, strawberries and sugar in a bowl and let marinate for 1 hour or more. Heat a large skillet. When hot, add fruit and sauté over medium-high heat until the juices begin to flow and thicken slightly. This takes around 4-5 minutes. Rhubarb should only be cooked without crumbling. Remove from heat and let cool. Add the rose water and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (3)
Anglicus Yada
17/01/2019 13:21:51
El ruibardo es como el apio, pero de color rojizo
Nancy Regalado
31/08/2017 08:36:35
No le agregue el ruibarbo, no se que es.. pero me quedo muy rico..
Pilar Perez
26/03/2014 07:44:39
QUE ES RUIBARDO? ES LO UNICO QUE PIDO PORFAVOR ME DIGAN QUE ES RUIBARDO O SI SE PUEDE SISTITUIR POR OTRO INGREDIENTE, GRACIAS

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