Almond Custard with Honey-Grape Jelly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the custard
- 2 eggs
- 300 milliliters Almond milk
- 40 grams sugar
- 15 grams cornstarch
- 70 grams Yogurt (0.1% fat)
- to garnish
- 2 leaves gelatin
- 1 whole lemon
- 2 Tbsps chopped Pistachio
- 3 Tbsps slivered almonds
- 5 Tbsps green Grape juice
- 3 Tbsps honey
Preparation steps
For the custard: Separate the eggs and beat the egg whites until stiff. Combine the almond milk and sugar in a saucepan, bring to a boil and reduce the heat. Mix the cornstarch and 1 tablespoon of water until smooth. Whisk the egg yolks into the almond milk mixture along with the cornstarch. Stir for 3-4 minutes, until slightly thickened. Remove from heat and allow to cool slightly. Gently fold in the yogurt and egg whites and transfer the mixture to 4 small ramekins. Refrigerate for at least 2 hours.
Meanwhile, soak the gelatine in cold water. Rinse the lemon, pat dry and remove the zest. Cut the zest into thin strips and mix with the chopped pistachios, almond slivers and 1-2 tablespoons of lemon juice. Add the remaining lemon juice to a saucepan and stir in the grape juice and honey. Bring to a simmer and stir in the soaked gelatin. Stir until the gelatin has dissolved and pour the mixture into 4 small ramekins (about the same size as the custard ramekins). Refrigerate for 2 hours.
Carefully turn the custard ramekins onto serving plates and press the press the lemon zest and nut mixture around the sides. Remove the honey-grape jelly from the ramekins and place on top of the custard. Serve immediately.
