Cottage Cheese Pudding with Orange Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 211 mg | (5 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 29 g |
Ingredients
- For the pudding
- 100 milliliters Whipped cream
- 1 egg white
- 6 sheets gelatin
- 400 grams Cottage cheese
- 80 grams sugar
- 1 Tbsp lemon juice
- For the orange sauce
- 200 milliliters Orange juice
- ½ tsp cornstarch
- To garnish
- 4 Raspberries
- mint
Preparation steps
For the pudding: Beat the cream until stiff and set aside. Beat the egg whites until stiff and set aside. Soak the gelatin in cold water until soft, about 10 minutes. Beat the cottage cheese with the sugar and lemon juice until smooth. Squeeze the excess water from the gelatin and melt over low heat in a small saucepan with 3 tablespoons of the cottage cheese. Add the gelatin to the remaining cottage cheese. Fold in the whipped cream and the egg whites. Transfer the batter into the ramekins and chill for at least 4 hours in the refrigerator.
For the orange sauce : Whisk 3 tablespoons orange juice with the cornstarch until smooth. Heat the remaining orange juice with the honey in a saucepan, mix the cornstarch and bring to a boil while stirring continuously.
Remove from heat and allow to cool.
To garnish: Turn the pudding out onto each plate. Pour the sauce and serve garnished with raspberries and mint. Serve immediately.
