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Cinnamon Panna Cotta with Apple, Apricot and Ginger Compote
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Ingredients
Cinnamon Panna Cotta
- 4 gelatine leaves (1.5 g each)
- 110 g granulated sugar
- 2 cm cinnamon stick
- 480 g double cream (around 48 % fat)
- 250 g whole milk
Apple, Apricot and Ginger Compote
- 15 g fresh root ginger peeled, cut in round slices (2 mm)
- 70 g dried apricots soft
-
600
g Cox apples peeled, quartered, cores removed
or 600 g tart apples peeled, quartered, cores removed - 10 g sugar
- 75 g water
- 20 g unsalted butter diced (1 cm)
- 1 tsp lemon juice
- Nutrition
- per 1 portion
- Calories
- 564 kcal / 2361 kJ
- Protein
- 4.5 g
- Fat
- 43 g
- Carbohydrates
- 39.8 g
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