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Peach-stracciatella panna cotta
A creamy pudding of whipped cream, sugar, vanilla, gelatin and yoghurt. That is panna cotta. Chocolate and peach are also included in this variant
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Ingredients
Directions
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Pour the whipped cream into a saucepan and add the sugar. Apply to the boil.
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Meanwhile cut the vanilla pod with a sharp knife in the length.
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Scrape out the marrow with the tip of the knife and add it to the cream together with the vanilla pod.
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Hold for 10 minutes against the boil, remove the stick and remove from the heat.
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Soak the gelatine for 5 minutes in cold water, squeeze out and add to the cream.
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Stir until the gelatin is dissolved. Spoon in the yogurt and let cool for 30 minutes.
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Meanwhile, chop the chocolate into pieces.
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Add the chocolate to the cooled and thickened cream-yoghurt mixture and gently scoop (do not stir too long, because then the chocolate melts).
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Divide the stracciatellaroom over the timbaaltjes. Put in the refrigerator for at least 4 hours.
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Meanwhile, peel the peaches and cut the flesh into cubes of ½ cm.
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Bring 100 ml of water to the boil with the rest of the sugar, add the peach and simmer for 3 minutes. Pour through a sieve and allow to cool.
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Take the timbaaltjes from the fridge and keep the bottom of the timbaaltjes running for 5 sec. under the hot tap.
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If necessary, loosen the edges with a knife. Deposit the panna cotta's on 4 plates. Divide the peach over it.
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Nutrition
500Calories
Sodium2% DV40mg
Fat51% DV33g
Protein24% DV12g
Carbs12% DV37g
Fiber16% DV4g
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