Berry Jelly Ring
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
1959
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,959 cal. | (93 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 270 g | (180 %) | ||
| Sugar added | 130 g | (520 %) | ||
| Roughage | 37.7 g | (126 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 92 μg | (153 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 819 μg | (273 %) | ||
| Pantothenic acid | 5.9 mg | (98 %) | ||
| Biotin | 77.6 μg | (172 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1,081 mg | (1,138 %) | ||
| Potassium | 3,651 mg | (91 %) | ||
| Calcium | 417 mg | (42 %) | ||
| Magnesium | 321 mg | (107 %) | ||
| Iron | 16.6 mg | (111 %) | ||
| Iodine | 308 μg | (154 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 269 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 10 Gelatin sheet
- ½ cup caster sugar (superfine)
- 1 untreated lemon (finely grated zest)
- 3 Tbsps Raspberry liqueur (framboise)
- 7 cups mixed Berry (strawberries, blueberries, raspberries, blackberries)
- 3 cups Champagne
Preparation steps
1.
Put the gelatine into a bowl and cover with cold water to soften.
2.
Bring the sugar and the lemon zest to a boil in 100 ml/ 4fl oz/ 1/2 cup water. Simmer for 10 minutes until it becomes syrup-like in consistency. Take out the zest and remove the syrup from the heat.
3.
Squeeze out the gelatine, warm in the framboise (raspberry liqueur) and dissolve. Add to the syrup and let cool.
4.
Place the berries in a bundt mould (or similar).
5.
Add the champagne to the syrup and pour it over the berries - the fruit should be covered. Cover with plastic wrap and chill for at least 4 hours.
6.
To serve, upturn the jelly/jello out of the mould and garnish with fresh berries and mint or berry leaves.
