Buttermilk Cream with Strawberries
Buttermilk Cream with Strawberries - Fresh and fruity menu-finals.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 265 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 400 grams Strawberries
- 1 Tbsp honey
- 4 Tbsps lemon juice
- 4 Tbsps powdered sugar (40 grams)
- 6 sheets white gelatin
- 400 milliliters Buttermilk
- 150 grams Sour cream
- 2 Tbsps chopped Pistachio (30 grams)
Preparation steps
Rinse and hull the strawberries. Thinly slice half the strawberries, cut the rest into small cubes.
In a bowl, stir together the sliced strawberries, honey and 1 tablespoon lemon juice. Refrigerate.
In a blender, puree the strawberry cubes with 2 tablespoons of the powdered sugar and 1 tablespoon lemon juice and strain through a sieve.
Soak the gelatin in cold water and squeeze dry.
Combine the buttermilk with the remaining powdered sugar and gently heat in a saucepan. Remove from the heat, add the gelatin and stir until dissolved. Stir in the remaining lemon juice and place the bowl over and ice bath, stirring occasionally until cold.
Fold the sour cream into buttermilk once it begins to set.
Line 4 ramekins with plastic wrap, leaving an overhang. Spread half of the buttermilk mixture into the ramekins. Top with the strawberry puree and the remaining buttermilk cream. Slightly stir with a fork to create a marbled pattern. Refrigerate until set, for 3-4 hours.
Unmold the ramekins onto 4 dessert plates. Top with the strawberry slices and sprinkle with pistachios.
