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Berry Mousse Pudding

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Berry Mousse Pudding
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
322
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie322 kcal(15 %)
Protein4.62 g(5 %)
Fat24.51 g(21 %)
Carbohydrates22.28 g(15 %)
Sugar added16.77 g(67 %)
Roughage0.96 g(3 %)
Vitamin A319.86 mg(39,983 %)
Vitamin D0.85 μg(4 %)
Vitamin E1.15 mg(10 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.42 mg(12 %)
Vitamin B₆0.1 mg(7 %)
Folate31.83 μg(11 %)
Pantothenic acid0.89 mg(15 %)
Biotin9.41 μg(21 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C28.54 mg(30 %)
Potassium140.55 mg(4 %)
Calcium66.12 mg(7 %)
Magnesium11.61 mg(4 %)
Iron0.84 mg(6 %)
Iodine37.88 μg(19 %)
Zinc0.71 mg(9 %)
Saturated fatty acids13.87 g
Cholesterol272.9 mg
Author of this recipe:

Ingredients

for
6
Ingredients
½ cup
superfine caster sugar
¼ cup
6
1.333 cups
cream (48% fat)
½ teaspoon
2 cups
Strawberries (crushed to a coarse puree)
To decorate

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.