Fried Pineapple with Raspberries and Whipped Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 795 mg | (20 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 53 g |
Ingredients
- Ingredients
- 1 Peach
- 350 grams Raspberries
- ½ Orange (juice)
- 1 tsp powdered sugar
- 1 Pineapple
- 2 Tbsps Pastry flour
- vegetable oil (for frying)
- 200 milliliters Whipped cream
- 2 Tbsps Vanilla sugar
Preparation steps
Rinse peach, cut in half, remove pit and cut flesh into pieces. Rinse raspberries and puree about 1000 grams (approximately 3 1/2 ounces) with peach pieces and orange juice. Push through a fine sieve and sweeten with powdered sugar to taste.
Peel pineapple, remove core and cut 12 thin slices. Rinse tips of leaves to use for garnish. Pat dry and set aside. Coat pineapple slices in flour and fry until golden brown, about 2-3 minutes, in hot oil measuring 170°C (approximately 325°F). Drain on paper towels.
Beat cream with vanilla sugar until stiff and place in a piping bag with a serrated tip.
Place 1 slice of pineapple on each of 4 plates. Top with whipped cream rosettes and some fresh raspberries. Place a second pineapple on top and repeat. Place a third pineapple on top and garnish with cream, raspberries and pineapple leaves.
Serve with drizzled puree sauce.
