Buttermilk and Almond Gelatin
Buttermilk and Almond Gelatin - Pleasantly tart and very elegant
Healthy, because
Even smarter
Nutritional values
The dessert gleams all in white - just like the model from French cuisine called "Blanc manger". And it tastes just as good, but contains much less fat. Because here, soured milk replaces a large part of the cream! The fruit mix provides plenty of vitamin C.
Already in the Middle Ages, princes and nobles enjoyed the snow-white, so-called "Mandelsulz" in this country - at that time, however, not as a dessert but as a hearty side dish. We prefer the more modern sweet variety! If you want to save sugar, just leave out a part of it.
(Percentage of daily recommendation)
| Calorie | 348 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 32 mg |
Ingredients
- Ingredients
- 6 sheets gelatin (or agar-agar)
- 1 pint Buttermilk
- 4 Tbsps Almond syrup
- ¾ cup
- 4 ozs cane sugar
- ¾ cup Whipped cream
- 2 small Apple
- 2 small Pear
- 1 Orange
- 4 ozs Grape
- ½ honeydew melon
- 1 lemon
- 2 Tbsps honey
- 3 sprigs mint
Kitchen utensils
Preparation steps
Soak the gelatin in a bowl of cold water until softened, about 10 minutes.
Mix together buttermilk and almond syrup in a bowl. Bring the regular milk and sugar to a boil in a pot. Remove from heat and stir until the sugar has dissolved.
Squeeze the water out of the gelatin and add gelatin to the hot milk, stirring to dissolve. Allow to cool slightly and stir into the buttermilk-syrup mixture.
Beat the whipping cream until stiff peaks form, then fold into the buttermilk mixture in batches until combined. Divide among 6 ramekins and chill until set, about 3 hours.
Rinse the apples and pears and wipe dry, then quarter, core and cut into slices. Using a sharp knife, slice off orange peel, following the curve of the fruit. Cut orange into pieces.
Rinse the grapes thoroughly, drain well and cut in half. If necessary, remove the seeds. Halve the melon and remove core with a spoon, then peel and cut into small pieces. Squeeze lemon.
Mix all the prepared fruit in a bowl with the honey and 2 tablespoons lemon juice. Rinse the mint, shake dry and pluck leaves.
Dip the bottoms of the ramekins briefly in hot water, then invert onto plates. Garnish with mint leaves and serve with the fruit salad.
