Frozen Berry Pudding
(0 votes)
(0 votes)
Health Score:
4,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 35 min.
Ready in
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 kcal | (24 %) | ||
| Protein | 6.75 g | (7 %) | ||
| Fat | 35.53 g | (31 %) | ||
| Carbohydrates | 43.05 g | (29 %) | ||
| Sugar added | 9.77 g | (39 %) | ||
| Roughage | 2.35 g | (8 %) |
more nutritional values
| Vitamin A | 294.01 mg | (36,751 %) | ||
| Vitamin D | 0.87 μg | (4 %) | ||
| Vitamin E | 1.73 mg | (14 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.56 mg | (5 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 19.03 μg | (6 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 8.65 mg | (9 %) | ||
| Potassium | 72.77 mg | (2 %) | ||
| Calcium | 111.21 mg | (11 %) | ||
| Magnesium | 8.73 mg | (3 %) | ||
| Iron | 0.37 mg | (2 %) | ||
| Iodine | 18.37 μg | (9 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 19.48 g | |||
| Cholesterol | 142.82 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ cup Raspberry jam (sieved)
- 6 tablespoons crumbled Sponge cake (or sponge fingers)
- 1 egg (separated)
- 1 Vanilla bean (split lengthways and the seeds removed)
- 0.333 cup powdered sugar
- ½ cup Mascarpone
- ⅜ cup cream
- 1 teaspoon lemon juice
- 1 cup Raspberries (to garnish)
Preparation steps
1.
Spread four individual moulds (holding approx. 200 ml each) with plenty of jam and coat well with the crumbs.
2.
Put the egg white in a large bowl and put in a cold place.
3.
Put the egg yolk in a mixing bowl and add the vanilla seeds and icing sugar. Beat over a bain marie until thick and creamy, then beat over iced water for faster cooling. Stir through the mascarpone.
4.
Whip the cream until stiff peaks form and fold into the cold egg mixture. Beat the egg white with the lemon juice until stiff peaks form and fold into the ice cream mixture. Spoon into the prepared moulds, cover and freeze for at least 4 hours.
5.
To serve, tip out of the moulds and serve garnished with the remaining jam and the raspberries.
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