Cream with Vanilla Caramel Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 437 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 0.4 g | (1 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 152 mg | (4 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 38 g |
Ingredients
- For the cream
- 6 white Gelatin sheet
- 500 milliliters Whipped cream
- 2 eggs
- 75 grams sugar
- For the caramel sauce
- 1 Vanilla bean
- 125 grams sugar
- juice of Oranges
- mint (and vanilla pod to garnish)
Preparation steps
For the cream, soak gelatin in cold water. Boil 400 ml (approximately 1 1/2 cups) down to about 1/4. Mix eggs with sugar in a bowl. Add hot cream slowly. Beat over a hot water bath until thick and frothy. Add gelatin and dissolve.
Place bowl over a cold water bath and stir until cold. Refrigerate until cold but just before mixture completely sets. Whip remaining cream until stiff and fold into mixture. Distribute into small ramekins and refrigerate for 2-3 hours.
Briefly dip ramekins in hot water and flip cream onto dessert plates. Halve vanilla bean and scrape out seeds using a sharp knife. Caramelize sugar until golden brown. Add orange juice and vanilla seeds. Cook briefly over medium heat. Pour sauce over cream and serve garnished with mint and vanilla pod.
