Cornmeal Pudding with Fruit Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 482 mg | (12 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 150 grams finely ground Cornmeal (polenta)
- 100 grams Whole wheat flour
- 50 grams ground almonds
- 100 grams butter
- 50 grams cane sugar
- ½ lemon (grated zest and juice)
- 1 tsp Vanilla sugar
- salt
- 4 eggs
- 100 grams Quark
- 2 Tbsps Crème fraiche
- 400 grams Apricot
- 200 grams Strawberries
- 1 Tbsp honey
- 1 Tbsp Orange liqueur
- mint
- For the mold
- butter
- breadcrumbs
Preparation steps
Butter six 250 ml (approximately 8 ounces) pudding molds and sprinkle with breadcrumbs. In a bowl, stir together the cornmeal, whole wheat flour and almonds. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Beat in the lemon zest and juice, vanilla sugar and add 1 pinch of salt. Separate the eggs. One at a time, add the yolks to the butter mixture, beating well after each addition. Add the quark and creme fraiche. Beat the egg whites until stiff and fold into the butter mixture. Sprinkle the flour and almond mixture over and mix gently with a whisk. Bring a saucepan of water large enough to hold the pudding molds in a single layer and to come two-thirds of the way up the sides of the molds to a boil. Spoon the batter into the molds, cover each with aluminum foil and place in the water bath. Cover the pot and cook the puddings over low heat until set, about 1 1/2 hours.
Blanch the apricots in a pot of boiling water for 10 seconds. Rinse with cold water, peel and cut into quarters. Halve and remove the pits and transfer the apricots to a blender and puree. Rinse and hull the strawberries and crush with a fork (reserve some for garnish). Stir together the crushed strawberries, the apricot puree, honey and the orange liqueur and refrigerate. Lift the finished puddings from the water bath and let rest 5 minutes. Spoon the sauce onto plates, invert the puddings onto the sauce, and garnish with mint and the reserved strawberries.
