Buttermilk Cream
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 50 min.
Preparation
Calories:
222
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 9.6 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 362 mg | (9 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 sheets white gelatin
- 6 sprigs fresh mint
- 400 milliliters Buttermilk
- 2 egg yolks
- 2 Tbsps liquid honey
- 2 Tbsps lemon juice
- 100 grams Whipped cream
- 300 grams Raspberries
Preparation steps
1.
Soak the gelatin in cold water. Rinse the mint and set aside 2 branches. Pluck the leaves off the remaining mint and cut into strips. Heat the buttermilk and simmer over low heat for 5 minutes. Dissolve the gelatin in the buttermilk. Beat in the egg yolks, honey and lemon juice until frothy. Stir in the mint and refrigerate for 30 minutes.
2.
When the cream starts to gel, beat the heavy cream until stiff and fold into the mixture. Cover and chill for 3-4 hours. Rinse the raspberries and pat dry. Serve the cream with raspberries and mint.
