Danish Sweet Trifle with Strawberries and Pumpernickel
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 10.6 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 429 mg | (11 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the jelly
- 2 sheets red gelatin
- 150 milliliters Strawberry juice
- For the cream
- 4 sheets silver gelatin
- 400 grams Quark (or mascarpone)
- 100 grams Natural yogurt
- 2 Tbsps lemon juice
- 1 Vanilla bean (split lengthwise and seeds scraped out)
- 4 Tbsps honey
- 150 milliliters Whipped cream
- For the strawberry purée and pumpernickel
- 400 grams Strawberries
- 3 Tbsps powdered sugar
- 3 slices Pumpernickel bread
Preparation steps
For the jelly: Bloom the gelatin in cold water. Gently warm the strawberry juice in a pot, squeeze out any excess liquid from the gelatin and dissolve in the juice. Pour the mixture into a small rimmed sheet pan lined with plastic wrap, let set in the refrigerator then remove from the mold and set aside.
For the cream: Bloom the gelatin in cold water. Combine the quark, yogurt, lemon juice, vanilla bean seeds and honey. Squeeze out any excess liquid from the gelatin, melt in a saucepan over low heat with 3 tablespoons quark mixture then fold into remaining quark mixture. Whip the cream until stiff then fold into the quark mixture.
Rinse the strawberries, chop and purée with the powdered sugar.
Spoon 1/3 of the cream into a tall glass serving container. Top with the strawberry purée and another 1/3 of the cream. Crumble the pumpernickel over top.
Cover with the remaining cream. Cut the jelly into 4 pieces, arrange over the cream and chill for 3 hours in the refrigerator.
