Frozen Berry Gateau
(0 votes)
(0 votes)
Health Score:
58 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
589
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 529 mg | (13 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1 ⅔ cups milk
- ⅞ cup cream (48% fat)
- 1 Vanilla bean
- 6 egg yolks
- ¾ cup sugar
- 7 ozs Dark chocolate (70% cocoa solids)
- 6 cups Corn flakes (crushed)
- 4 cups Blueberries
- 2 Tbsps water
Preparation
Kitchen utensils
1 Cutting board, 1 Teaspoon, 1 Small knife, 1 Immersion blender, 1 Measuring cups, 1 deep bowl
Preparation steps
1.
Line a 900g|2lb loaf tin with cling film.
2.
Put the cream and the milk in a pan. Cut the vanilla bean lengthways, scrape the vanilla pulp into the milk-cream mixture along with the vanilla pod and bring to a boil. Set aside to cool slightly.
3.
Whisk the egg yolks with the sugar in a mixing bowl until creamy.
4.
Stir the slightly cooled milk slowly into the egg yolk cream. Pour it back into the pan and remove the vanilla pod. Cook, stirring over a low heat until the cream starts thickening. Do not boil. Set aside to cool, stirring now and then.
5.
Pour the cold cream into an ice cream machine and churn according to the manufacturer's instructions Alternatively pour into a freezerproof container and freeze, stirring well several time during the first 3 hours, so that no large crystals form.
6.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
7.
Mix together the chocolate and cornflakes. Put half into the base of the loaf tin, pressing down well. Keep the remainder warm.
8.
Put half the blueberries in a pan with the water and heat until simmering. Cook gently for a few minutes until softened. Remove from the heat and leave to cool.
9.
Stir in the remaining blueberries, reserving 4 tablespoons for the decoration.
10.
Allow the ice cream to thaw slightly and lightly stir in the blueberries to give a marbled effect.
11.
Spread half of the icecream evenly over the chocolate base. Cover with the remaining chocolate/cornflake mixture.
12.
Beat the remaining ice cream/blueberry mixture and spread on top of the chocolate/cornflake mixture.
13.
Decorate with the remaining bluberries. Keep in the freezer until ready to serve.
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