Buttermilk Cream with Strawberries

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Buttermilk Cream with Strawberries

Buttermilk Cream with Strawberries - Fresh and fruity menu-finals.

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Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
265
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie265 cal.(13 %)
Protein13 g(13 %)
Fat12 g(10 %)
Carbohydrates25 g(17 %)
Sugar added16 g(64 %)
Roughage2.8 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin K11.8 μg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate56 μg(19 %)
Pantothenic acid0.8 mg(13 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C63 mg(66 %)
Potassium460 mg(12 %)
Calcium178 mg(18 %)
Magnesium49 mg(16 %)
Iron1.4 mg(9 %)
Iodine10 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5 g
Uric acid24 mg
Cholesterol19 mg
Complete sugar24 g

Ingredients

for
4
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)
How healthy are the main ingredients?
StrawberrySour creamPistachiohoney

Preparation steps

1.

Rinse and hull the strawberries. Thinly slice half the strawberries, cut the rest into small cubes.

2.

In a bowl, stir together the sliced strawberries, honey and 1 tablespoon lemon juice. Refrigerate.

3.

In a blender, puree the strawberry cubes with 2 tablespoons of the powdered sugar and 1 tablespoon lemon juice and strain through a sieve.

4.

Soak the gelatin in cold water and squeeze dry.

5.

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.

6.

Fold the sour cream into buttermilk once it begins to set.

7.

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.

8.

Unmold the ramekins onto 4 dessert plates. Top with the strawberry slices and sprinkle with pistachios.