Cinnamon Mousse with Fig Puree

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Cinnamon Mousse with Fig Puree
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Health Score:
4,6 / 10
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein8 g(8 %)
Fat26 g(22 %)
Carbohydrates49 g(33 %)
Sugar added37 g(148 %)
Roughage3.6 g(12 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.2 mg(10 %)
Vitamin K1.9 μg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.8 mg(15 %)
Vitamin B₆0.1 mg(7 %)
Folate16 μg(5 %)
Pantothenic acid0.6 mg(10 %)
Biotin7.2 μg(16 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C3 mg(3 %)
Potassium638 mg(16 %)
Calcium163 mg(16 %)
Magnesium75 mg(25 %)
Iron4.8 mg(32 %)
Iodine11 μg(6 %)
Zinc1.3 mg(16 %)
Saturated fatty acids15.9 g
Uric acid9 mg
Cholesterol48 mg
Complete sugar49 g

Ingredients

for
4
Ingredients
4 sheets clear gelatin
250 milliliters milk
5 Tbsps sugar
1 Cinnamon stick
200 grams Whipped cream
4 Figs
6 Tbsps white wine
100 grams fine Dark chocolate
How healthy are the main ingredients?
Whipped creamsugarFigs

Preparation steps

1.

Soak the gelatin in plenty of cold water. Puree the almonds and milk together in a blender. Boil the pureed almond milk with 3 tablespoons sugar and cinnamon stick in a pot briefly and let simmer for about 15 minutes at low heat. Strain the almond milk through a sieve. Stir the squeezed gelatin into the strained almond milk and heat slightly to dissolve.

2.

Beat the cream until stiff. Once the almond milk starts to gel, stir in the whipped cream to form the mousse. Allow the mousse to gel for about 2 hours in the refrigerator.

3.

Trim the figs, rinse and cut into small pieces. Add the figs with the white wine in a pan, bring to a boil and cook for 5 minutes at low heat. Puree the figs and mix in the remaining sugar.

4.

Make small quennels from the mousse using two wet teaspoons and arrange along with the fig puree on dessert plates.

5.

Melt the chocolate in a bowl over hot water bath. Fill the melted chocolate in a small freezer bag, cut off a small corner and pipe out the melted chocolate into fine stripes in zigzag patttern over the mousse. Serve immediately.