Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Italian Panna Cotta
Ingredients
- 250 milliliters heavy cream
- 65 grams sugar
- 75 milliliters milk
- 4 grams gelatine
- caramel sauce
Instructions
Take the gelatin sheets and soften them in a bowl of cold water for about 15 min.
Meanwhile heat milk, sugar and heavy cream for about 15 min without having it boil!
Take the gelatin and squeeze out the water, add it to the mixture. Stir well to till it dissolve.
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 20 Points
Cuisine
- Mediterranean
- Italian
- European
- dessert
Comments
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