Almond Flans with Pomegranate Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 606 mg | (15 %) | ||
| Calcium | 204 mg | (20 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 200 milliliters milk
- 100 milliliters Whipped cream
- 1 packet Vanilla sugar
- 50 grams ground almonds
- 2 sheets white gelatin
- 1 pomegranate
- 0.13 l Orange juice
- 1 tsp cornstarch
- ½ Figs
Preparation steps
Mix milk, cream, vanilla sugar and almonds and bring to a boil. Simmer for 15 minutes over low heat. Soften the gelatin in cold water. Pour almond mixture through a sieve and stir in the well-squeezed gelatin to dissolve.
Place in ramekins and refrigerate at least 3 hours. Halve the pomegranate crosswise and squeeze 1 half. Detatch the seeds from remaining half and set aside. Pour the pomegranate juice through a sieve and mix with the orange juice in a pot. Bring juice mixture to a boil.
Mix cornstarch with 1 tablespoon cold water, stir into the juice mixture and return to a boil. Allow to cool. Unmold the almond flans onto plates and pour the cooled sauce over the flan. Sprinkle with pomegranate seeds. Cut fig into quarters and place on the flans.
