Berries and Cream Bars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 409 mg | (10 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the shortcrust
- 300 grams Pastry flour
- 200 grams butter
- 100 grams powdered sugar
- 1 pinch salt
- 1 egg yolk
- For the cream
- 6 sheets silver gelatin
- 65 milliliters milk
- 90 grams sugar
- 1 pinch salt
- ½ lemon (zested)
- 2 egg yolks
- 250 milliliters Whipped cream
- 250 grams Quark (or mascarpone)
- For the topping
- 1 can Peaches (halved) (drained) (470 grams) (approximately 16 ounces)
- 250 grams Raspberries
- 250 grams Blackberry
- 200 grams Blueberries
- 200 grams red Currants
Preparation steps
For the shortcrust dough: Sift the flour into a mound on a clean work surface. Add the butter, powdered sugar, salt and egg yolks and mix until combined. Quickly knead until smooth, cover in plastic wrap and chill.
For the cream: Bloom the gelatin in cold water for 10 minutes. Combine the milk, sugar, salt, lemon zest and egg yolks in a saucepan. Gently heat, whisking continuously, until thickened. Do not boil. Squeeze any excess liquid from the gelatin and then stir into the hot milk to dissolve. Chill, stirring occasionally.
For the topping: Drain the peaches in a colander then cut into large cubes. Mix with the berries.
Roll out the shortcrust pastry dough on a lightly floured work surface into a 25 x 32 cm (10 x 13 inch) rectangle, place on a baking sheet, prick with a fork several times and bake in a preheated oven at 200°C (approximately 400°F) for about 10 minutes. Place a metal cake frame on the base then distribute about half of the fruit over the base. Whip the heavy cream until stiff. When the milk mixture is almost cold, mix in the quark then fold in the whipped cream. Spread over the fruit, smooth the top and chill. Before the cream is firm, spread the remaining fruit on top. Chill. Cut into 8 x 5 cm (approximately 3 x 2 inch) pieces and dust with powdered sugar to serve.
