Cold Fruit Soup with Vanilla Ice Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 819 cal. | (39 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 122 g | (81 %) | ||
| Sugar added | 71 g | (284 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 25.7 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 31.2 μg | (69 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 283 mg | (28 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 344 mg | |||
| Complete sugar | 117 g |
Ingredients
- For the ice cream
- 1 Vanilla bean
- ½ l milk
- 3 egg yolks
- 1 egg
- 125 grams sugar
- 1 tsp cornstarch
- 200 milliliters Whipped cream
- For the fruit soup
- 150 grams Strawberries
- 150 grams Blackberry
- 150 grams Raspberries
- 150 grams Blueberries
- 100 grams Kumquat
- 150 grams sugar
- 1 packet Vanilla sugar
- 1 Tbsp lemon juice
- 75 milliliters dry Red wine
- 800 milliliters red clear Fruit juice
Preparation steps
For the ice cream: Cut the vanilla bean in half lengthwise, scrape the seeds into a saucepan, add the milk and bring to a boil. In a bowl, whisk the egg yolks, egg and sugar until light and fluffy. Stir in the cornstarch then gradually whisk in the hot milk. Return to the saucepan and simmer until thickened, stirring constantly. Remove from heat and continue beating until cool over an ice bath. Whip the cream until stiff then fold in. Process in an ice cream maker or transfer to a shallow container and freeze for approximately 2 hours, stirring about 3 times during the first hour.
For the fruit soup: Rinse the fruit, trim and halve or quarter. Transfer to a saucepan with the sugar, vanilla sugar and lemon juice. Heat, stirring, then deglaze with the wine and the red juice. Simmer for 3-5 minutes over medium heat then let cool. Distribute the fruit soup between soup bowls. Serve with 1 scoop of vanilla ice cream.
