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Ingredients
La pannacotta au foie gras
- 1 feuille de gélatine alimentaire (1,9 g/feuille) et un récipient d'eau froide
- 50 g de porto rouge
- 200 g de foie gras de canard mi-cuit, en morceaux
- 150 g de crème liquide 30-40% m.g.
- 2 pincées de poivre blanc moulu
- 150 g de mangue mûre, coupée en morceaux
- 6 pincées de poivre 5 baies (optional)
- Nutrition
- per 1 portion
- Calories
- 1147.8 kJ / 277.5 kcal
- Protein
- 3.8 g
- Carbohydrates
- 5.5 g
- Fat
- 26.3 g
- Saturated fat
- 13.5 g
- Fiber
- 0.8 g
- Sodium
- 159 mg
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