Caramel Cream with Tropical Fruit
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 329 kcal | (16 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20.2 g | (17 %) | ||
| Carbohydrates | 31 g | (21 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cream
- 3 Gelatin sheet
- 6 Tbsps Caramel syrup
- 500 grams Yogurt (0.1% fat)
- 100 grams Mangoes (pineapple, papaya)
- 100 milliliters Whipped cream
- To garnish
- juice of Limes
- 2 Tbsps cane sugar
- Mangoes
Preparation steps
1.
For the cream: Soak the gelatin in cold water until soft, about 10 minutes. Squeeze the excess water from the gelatin and dissolve in a small pan over low heat. Add the caramel syrup and stir until combined. Add the yogurt and chill until the mixture starts to gel.
2.
For the garnish: Moisten the rim of the serving glasses with lime juice and then turn the edges in sugar.
3.
Chop the mango pulp and puree. Whip the cream. Cut the papaya and pineapple into small cubes and add to the glasses.
4.
Fold the cream and mango puree into the caramel cream and transfer into the glasses. Serve garnished with mango slices.
