Panna Cotta Half Dome

Recipes

Fitness Panna Cotta Half Dome

Ever had the goal to build something? Create an architectural masterpiece with a delicious cereal biscuit base, topped with a delicate passionfruit filled panna cotta dome

Preparation Time
3 h
Cooking Time
12 min
Cooling Time
30 min
Skill Level
Advanced
Serving Size
6

Ingredients

For the half domes:
30 cllight liquid cream
20 clskimmed milk
4passion fruits
3gelatin sheets
4 tablespooncane sugar
1vanilla pod
For the biscuit base:
70 gFITNESS® Original
1egg yolk
60 gflour
1/2 tablespooncane sugar
30 gbutter at room temperature
1 tablespoonwater

Instructions

For the passion fruit center:

  • Get the passion fruits’ pulp and pour it in a small saucepan with 2 tablespoons of cane sugar.
  • Cook until it gets thicker, keep stirring, as one would do for jam.
  • Keep in the fridge.

For the panna cotta:

  • Put the gelatin sheets in a bowl filled with cold water for 10 minutes.
  • In a saucepan, cook the cream, the milk, 2 tablespoons cane sugar and the vanilla.
  • Once cooked, remove from the heat, add the wrung gelatin and gently stir. Let cool.
  • Fill 1/3 of the silicon half domes with the cream, place in the freezer for 30 minutes.
  • Add the passion fruit mixture and cover with cream. Place in the freezer for 1 hour.
  • Once the half domes are ready, demold and let defrost for 30 minutes in the fridge.

For the cereal biscuit base:

  • Preheat the oven to 180°C.
  • Mix the flour, the cane sugar and crushed FITNESS flakes. Add the butter in small pieces, and mix by hand. Then add the egg yolk and the water, in order to form a ball.
  • Spread the mixture between 2 baking paper sheets. Use a pastry cutter to get 8 cm diameter circles (a little larger than the half domes diameter).
  • Place in the oven for 12 minutes.
  • Upon serving, gently place the panna cottas on top of the cooled cereals shell.
  • Serve along with red fruits.

NutritionFacts

Per serving

Typical Values

Energy

842.68 kJ/199.98 kcal

Fats

of which Saturates

6.03 g

3.38 g

Carbohydrates

of which Sugars

33.37 g

18.24 g

Fibre

2.24 g

Protein

4.17 g

Salt

91.87 mg

Vitamins & Minerals

NRV*

Iron

2.28 mg

Calcium

105.63 mg

Vitamin B6

0.18 mg

Vitamin B2

0.23 mg

Vitamin B3

2.2 mg

Vitamin B9

27.43 mg

Vitamin PP/B5

0.91 mg

sodium content is equivalent to: salt ÷ 2,5

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