Apple and Herb Carpaccio
Nutritional values
(Percentage of daily recommendation)
| Calorie | 586 cal. | (28 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 21.8 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the mousse
- 3 leaves gelatin
- 1 bunch mixed Fresh herbs
- 250 grams Double cream cheese (60-75% fat)
- 100 grams Yogurt (0.1% fat)
- salt
- Garlic salt
- white peppers
- 2 Tbsps lemon juice
- 150 grams Whipped cream
- For the carpaccio
- 4 Tbsps Pumpkin seed
- 2 Tbsps balsamic vinegar
- 1 Tbsp lemon juice
- 1 tsp Apple syrup
- salt
- 2 Tbsps Hazelnut oil
- 3 Apple
- parsley (for garnish)
Preparation steps
For the mousse: Soften gelatin in cold water. Rinse herbs, spin dry, pluck leaves from stems and mince. Mix cream cheese, yogurt and herbs. Season heavily with salt, garlic salt, pepper and lemon juice. Heat 50 grams (approximately 1 3/4 ounces) cream and stir in squeezed gelatin. Stir into cream cheese mixture. Beat remaining cream until stiff and fold into mixture. Pour mousse into a bowl, cover and chill at least 3 hours.
For the carpaccio: Roat pumpkin seeds in a dry pan, let cool and coarsely chop. Combine balsamic vinegar, lemon juice, apple juice, salt and hazelnut oil, whisk. Rinse and pat dry apples. Remove cores and cut into 2 mm (approximately 1/15 inch) thick slices. Put 6-7 apple slices on a plate and drizzle with a little dressing. Dollop mousse onto apples, sprinkle with pumpkin seeds and serve garnished with parsley.
