Biscuit and Custard with Mixed Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.6 μg | (44 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 414 mg | (10 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 338 mg | |||
| Complete sugar | 25 g |
Ingredients
- For Biscuit
- 1 egg
- salt
- 30 grams sugar
- 20 grams Pastry flour
- 15 grams cornstarch
- ½ fresh Lime
- 25 grams ground Pistachio
- 1 Tbsp chopped mint
- For Custard
- 250 milliliters milk
- 250 milliliters Whipped cream (at least 30% fat content, or a total of 500 ml of milk)
- 1 Vanilla bean
- 5 egg yolks
- 60 grams sugar
- In Addition
- 200 grams Strawberries
- 200 grams Raspberries
- 200 grams Blackberry
- 200 grams Blueberries
- Flowers (for garnishing)
Preparation steps
For the sponge: Preheat the oven to 180°C (approximately 350°F).
Separate egg. Beat egg white with 1 pinch of salt and 15 grams (approximately 0.5 ouce) of sugar until stiff. Beat egg yolk with remaining sugar and 1 tablespoon of hot water until frothy. Fold half of egg white into egg yolk mixture. Combine flour and cornstarch in a bowl. Sift half of flour over egg white and egg yolk mixture. Fold in remaining egg white and sift remaining flour over mixture.Add lime zest, ground pistachios and mint, mix gently. Pour into a small baking dish lined with baking paper (about 18 cm) (approximately 7 inches) and bake in preheated oven at 180°C (approximatley 350°F) on middle rack for about 12 minutes or until browned. Loosen biscuit from dish, remove baking paper and let cool on rack.
Combine milk, cream, vanilla bean and bring to a boil. Remove from heat.
Beat yolks with sugar in a bowl until creamy. slowly add milk mixture into egg yolks, stirring constantly. Pour mixture into a pot and heat on low heat, stirring constantly. Do not boil.
Pour custard in a sauce dish and sprinkle with sugar to prevent skin from forming. Cool.
Rinse and dry berries. Cut strawberries into smaller pieces. Place berries into 4-6 serving bowls and mix with torn by hand biscuit. Top with custard and garnish with flowers. Serve.
