Live Well Bake Often · by Danielle Rye
Panna Cotta
NUTRITION · PER SERVING265M COOK
CAL 17%·PRO 7%
CARBS 16G18% OF CAL
0G FIBER0G OTHER16G TOTAL SUGAR
FAT 30G78% OF CAL
19G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky Italian custard dessert thickened with gelatin and poured into ramekins, flavored with vanilla and topped with fresh strawberries. Rich, creamy, and elegant.
dessertitalian🍪 sheet pan🥄 saucepangluten freevegetarian
View the full recipe on Live Well Bake Often →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup whole milk ((240 ml))
- 1 tablespoon unflavored gelatin ((0.25 ounce pkg, I used Knox))
- ⅓ cup granulated sugar ((67 grams))
- 2 teaspoons pure vanilla extract
- ⅛ teaspoon salt
- 2 cups heavy whipping cream ((1 pint; 480 ml))
- Optional: Homemade strawberry sauce for topping
At a glance
PER SERVING · TIME 265M
CAL 17%·PRO 7%
CARBS 16G18% OF CAL
0G FIBER0G OTHER16G TOTAL SUGAR
FAT 30G78% OF CAL
19G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 88mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 114mg
- Calcium
- 87mg
- Iron
- 0.09mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 88MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.