Cream Cheese Ice Cream with Orange Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 703 cal. | (33 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 481 mg | (12 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 24.5 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 63 g |
Ingredients
- For the ice cream
- 500 grams cream cheese
- 400 grams Sour cream
- 250 grams powdered sugar
- 4 egg whites
- 2 egg yolks
- 4 sheets white gelatin
- 2 organic Oranges
- 1 organic lemon
- 2 sprigs fresh mint
- For the sauce
- ½ l Orange juice
- 2 Tbsps Apricot jam
- 2 Tbsps honey
Preparation steps
For the ice cream, mix together the cream cheese and sour cream. Froth the egg yolks and stir in.
Grate the zest from the oranges and the lemon. Keep some aside for the garnish, chop the rest and stir into the cream.
Whisk the egg whites with the powdered sugar until stiff and fold in.
Soften the gelatin in cold water and then dissolve in the water. Mix it with some cream and then fold into the orange cream.
Spoon the mixture into ramekins. Cut 5 cm strips (approximately 2 inches) from parchment paper and lay around the ramekins. Fill again with the orange cream.
Place the desserts in the freezer for at least 5 hours.
For the sauce, dissolve the apricot jam in a small pot over low heat. Add the orange juice, honey and zest and leave to cool.
Spread the cream on plates. Carefully remove the paper cuff from the ramekins and serve garnished with finely chopped zest and mint leaves.
