4 Serves
68 Mins
Steep the rosehip tea in hot water for 10 minutes, then strain and set aside.
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Vitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
90 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
142 mg / 4,700 mgSodium
55 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
0 g / 28 gSugar
19 g / 50 gSaturated Fat
28 g / 20 gCholesterol
136 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a saucepan, combine heavy cream and sugar, heating gently until the sugar dissolves.
Whisk in the prepared rosehip tea and bloomed gelatin until fully incorporated.
Pour the mixture into ramekins and refrigerate for at least 50 minutes until set.
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Italian