Cream Cheese Gelatins with Raspberry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 350 mg | (9 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 25.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 263 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- Lemon peel (1 tsp, finely grated)
- Orange peel (1 tsp, finely grated)
- 1 Tbsp lemon juice
- 500 grams cream cheese
- 4 sheets clear gelatin
- 2 egg yolks
- 2 Tbsps powdered sugar
- 3 Tbsps honey
- 400 grams Raspberries
- 2 Tbsps powdered sugar
- 1 Tbsp sherry
- mint (for garnish)
- 4 Heart shapes
Preparation steps
Soak the gelatin in a bowl of cold water until softened, about 10 minutes.
Mix egg yolks with powdered sugar until creamy. Stir in cream cheese, orange and lemon zests, lemon juice and 2 tablespoons honey. Mix well. In a small saucepan, cook gelatin over low heat, stirring, until dissolved. Stir some of the cream cheese mixture with the gelatin, then stir with the remaining cream cheese mixture. Line heart shaped ramekins with foil. Pour cream cheese mixture into ramekins and refrigerate about 3 hours.
Rinse berries and set a few aside for garnish. Mix remaining berries with powdered sugar and sherry and bring to a boil. Simmer for a few minutes, then strain through a sieve and let cool.
To serve, invert ramekins onto plates and remove foil. Drizzle with raspberry sauce and garnish with mint leaves and reserved raspberries.
