Blackberry Mousse with Gelatin
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h.
Preparation
Calories:
208
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 208 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 213 mg | (5 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the mousse
- 1 Lime (zest and juice)
- 150 grams Whipped cream
- 500 grams Blackberry
- 125 grams sugar
- 6 sheets red gelatin
- 2 egg whites
- For preparation
- ½ Lime (zest)
Preparation steps
1.
Soak the gelatin in cold water. Rinse and sort the blackberries. Boil 3 tablespoons of water, lime juice, and sugar in a saucepan, then reduce the heat and simmer for about 8 minutes. Strain through a sieve. Squeeze out the gelatin, stir into the blackberry puree and dissolve. Refrigerate for about 1- 1 1/2 hours, until the mixture starts to gel (occasionally stir and check that the mixture is not too stiff).
2.
Whip the cream until stiff with the lime zest. Beat the egg whites until stiff. Fold both into the gelatin. Spoon into dessert bowls and refrigerate for 3-4 hours, then serve.
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