Champagne Cream with Pomegranate Seeds
Champagne cream with pomegranate seeds - Champagne cream for dessert, it's cause to celebrate.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 147 mg | (4 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 166 mg |
Ingredients
- Ingredients
- 6 sheets white gelatin
- 4 very fresh eggs
- 70 grams sugar (3 1/2 tablespoons)
- 200 milliliters Sparkling wine
- 1 Tbsp lemon juice
- 150 milliliters Whipped cream
- 1 pomegranate
- 1 Lime
- 6 sheets mint
Preparation steps
Soak the gelatin in plenty of cold water. Separate the eggs. Refrigerate the egg whites.
Beat the yolks and sugar with an electric mixer at the highest speed until thick and fluffy. Gradually stir in up to 3 tablespoons of champagne, stir in the lemon juice.
Squeeze the gelatin and place in a small saucepan with the remaining champagne, cook, stirring over low heat until the gelatin has dissolved. Stir in 3 tablespoons of the champagne cream. Then stir the gelatin mixture into the rest of the champagne cream and refrigerate 20-30 minutes until the cream begins to gel.
Meanwhile, beat the egg whites until stiff. In a separate bowl, beat the cream until stiff. Fold both into the champagne cream, spoon into a bowl, cover with plastic wrap and refrigerate 1 hour.
Scoop the cream into 6 dessert bowls and refrigerate 2 hours.
Meanwhile, rinse and halve the pomegranate and remove the seeds with a spoon. Rinse the lime, pat dry and zest. Rinse the mint and shake dry.
Top the champagne cream with pomegranate seeds and lime zest and garnish with mint.
