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🍰 Mint Panna Cotta with Warm Pineapple Sauce

373 kcal · 30 min · 4 servings

Mint Panna Cotta with Warm Pineapple Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the mint thoroughly and pat it dry.
  2. 2. Put the cream, 100 grams of sugar, and the mint into a mixing container.
  3. 3. Heat the mixture at 100 degrees Celsius for 15 minutes on level 1 in reverse rotation.
  4. 4. Soak the gelatin in a bowl with cold water.
  5. 5. Let the cream cool down for about 5 minutes.
  6. 6. Remove the mint leaves from the cream.
  7. 7. Squeeze the soaked gelatin well.
  8. 8. Dissolve the gelatin in the warm cream.
  9. 9. Fill the panna cotta mixture into four molds with a capacity of about 130 milliliters each.
  10. 10. Let the panna cotta set for at least 4 hours or overnight in the refrigerator.
  11. 11. Wash the lemon and cut it in half.
  12. 12. Squeeze the juice from the lemon.
  13. 13. Peel the pineapple and cut it into quarters.
  14. 14. Remove the hard core from the pineapple pieces.
  15. 15. Cut the pineapple into coarse pieces.
  16. 16. Puree the pineapple in the mixing container for 8 seconds on level 5.
  17. 17. Add 50 grams of sugar, vanilla sugar, and the pineapple and lemon juice.
  18. 18. Cook the sauce at 100 degrees Celsius for 7 minutes on level 1 in reverse rotation.
  19. 19. Stir the starch smoothly with 4 tablespoons of cold water in a bowl.
  20. 20. Pour the starch mixture through the lid opening into the mixing container.
  21. 21. Let the sauce thicken at 100 degrees Celsius for 3 minutes on level 1 in reverse rotation.
  22. 22. Enhance the sauce with rum to taste.
  23. 23. Let the sauce cool down.
  24. 24. Carefully turn out the panna cotta from the molds.
  25. 25. Serve the panna cotta with the pineapple sauce.
  26. 26. Decorate the dish with fresh mint and serve.

Nutrition per serving