Berry Mousse Pudding
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
285
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 156 mg | (4 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.6 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 343 mg | |||
| Complete sugar | 24 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ cup superfine caster sugar
- ¼ cup water
- 6 egg yolks
- 1 ⅓ cups cream (48% fat)
- ½ tsp vanilla extract
- 2 cups Strawberries (crushed to a coarse puree)
- To decorate
- Strawberries
- mint
Preparation steps
1.
Cut 4-6 pieces of non-stick baking paper measuring about 18cm x 30cm|7" x 12" and fold each in half along its length to 9cm x 30cm|3½" x 12". Fold one of the long edges over 2.5cm|1".
2.
Wrap each collar around 4-6 teacups, keeping them in place with a rubber band.
3.
Heat the sugar and water in a small pan over a low heat until the sugar has completely dissolved. Bring to a boil, then boil rapidly for 2 minutes.
4.
Whisk the egg yolks in a bowl with an electric whisk until pale and mousse-like.
5.
Slowly add the boiling syrup, whisking constantly. Continue to whisk for about 5 minutes until very thick and tripled in volume.
6.
Whisk the cream and vanilla until thick, but not stiff and gently fold into the egg yolk mixture, followed by the crushed strawberries.
7.
Divide the mixture between the teacups. Cover well with cling film and foil and freeze for at least 4 hours.
8.
Soften slightly at room temperature before serving and decorate with strawberries and mint sprigs.
