Buttermilk Puddings with Melon and Passion Fruit
(1 vote)
(1 vote)
Buttermilk Puddings with Melon and Passion Fruit - A dessert that tastes of summer!
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 sheets gelatin
- 1 Vanilla bean
- 300 milliliters Buttermilk
- 100 milliliters
- 100 milliliters Passion fruit juice
- 3 Tbsps sugar (60 grams)
- 1 pc Cantaloupe (200 grams)
- 1 pc honeydew melon (200 grams)
- 1 pc yellow Watermelon (200 grams)
- 4 Passion fruit
Preparation steps
1.
Soak gelatin in a bowl of cold water until softened, about 10 minutes. Split vanilla bean lengthwise and scrape out seeds.
2.
In a pot, combine buttermilk, milk, passion fruit juice, vanilla bean seeds and sugar. Heat until slightly warm. Squeeze gelatin to remove water and add to pot. Stir until dissolved. Line 4 ramekins with plastic wrap. Divide pudding among ramekins and refrigerate 4 hours.
3.
Just before serving, peel melons, remove seeds and cut into thin wedges. Halve passion fruits and scoop out pulp.
4.
Invert puddings onto 4 plates. Remove ramekins and plastic wrap. Serve with melon wedges and drizzle with passion fruit pulp.
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