Floral and Currant Iced Dessert

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Floral and Currant Iced Dessert
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Health Score:
4,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 8 h. 35 min.
Ready in
Calories:
1508
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,508 kcal(72 %)
Protein8.28 g(8 %)
Fat0.38 g(0 %)
Carbohydrates214.97 g(143 %)
Sugar added163.43 g(654 %)
Roughage6.53 g(22 %)
Vitamin A21.46 mg(2,683 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.36 mg(33 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.42 mg(30 %)
Folate10.36 μg(3 %)
Pantothenic acid1.83 mg(31 %)
Biotin6.82 μg(15 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C168.92 mg(178 %)
Potassium918.13 mg(23 %)
Calcium156.07 mg(16 %)
Magnesium123.83 mg(41 %)
Iron3.45 mg(23 %)
Iodine18.37 μg(9 %)
Zinc1.34 mg(17 %)
Saturated fatty acids0.03 g
Cholesterol0 mg

Ingredients

for
4
For the rose sorbet
5 Rosé
2 ¼ cups caster sugar
2 cups water
4 egg whites
lemons (juiced)
For the blackcurrant sorbet
3.333 cups black currant
cup sugar
cup water
2 tablespoons Glucose
lemons (juiced)
How healthy are the main ingredients?
sugarlemon

Preparation steps

1.
To make the rose sorbet: pour the sugar and water into a pan. Mix until the sugar has dissolved then bring to the boil. Let the mixture boil for 10 minutes.
2.
Pour the hot syrup into a Tupperware-type container. Add the rose petals (rinsed and dried). Close the Tupperware and leave in the refrigerator for 24 hours.
3.
The next day, strain the mixture, add the lemon juice and pour into a container.
4.
Beat the egg whites into firm peaks and gently incorporate into syrup. Place mixture in a Tupperware-type container.
5.
Place in the freezer for at least 4 hours. Mix with fork at regular intervals to prevent sorbet from crystallizing.
6.
To make the blackcurrant sorbet: blend the blackcurrants into purée.
7.
Pour the sugar into a pan, add the water and bring to the boil. Add the glucose, mix to dissolve then remove from the heat. Leave to cool. Add the lemon juice and blackcurrant purée. Mix well.
8.
Pour the mixture into a sorbet maker and mix. When the sorbet is ready, pour into a container, cover and put in the freezer for at least 4 hours.
9.
Remove sorbets from the freezer at least 15 minutes before serving. Scoop into balls and serve in glass dishes.