Chocolate Sheets with Ice Cream Filling
(0 votes)
(0 votes)
Health Score:
46 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
Calories:
468
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 64 g | (256 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 249 mg | (25 %) | ||
| Magnesium | 147 mg | (49 %) | ||
| Iron | 10.9 mg | (73 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 68 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Dark couverture chocolate
- 400 grams Vanilla ice cream
- 300 grams Raspberries
- 2 Tbsps lemon juice
- 2 Tbsps powdered sugar
- 50 grams white Couverture
How healthy are the main ingredients?
RaspberryPreparation steps
1.
Crush dark chocolate and melt in a water bath. Pour chocolate onto a marble slab, quickly spread thinly and evenly with a palette and use a pastry wheel to cut 8 equal rectangles before chocolate hardens. Let chocolate sheets solidify.
2.
Puree raspberries with lemon juice, 2 tablespoons of water and powdered sugar and pass mixture through a sieve.
3.
Thaw vanilla ice cream and stir well.
4.
Spread vanilla ice cream evenly on 4 chocolate sheets and top with remaining chocolate sheets. Serve on dessert plates with raspberry sauce and garnish by planing white Couverture on top.
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