Frozen Berry Pudding

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Frozen Berry Pudding
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Health Score:
Health Score
3,8 / 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)
Calorie503 kcal(24 %)
Protein6.75 g(7 %)
Fat35.53 g(31 %)
Carbohydrates43.05 g(29 %)
Sugar added9.77 g(39 %)
Roughage2.35 g(8 %)
Vitamin A294.01 mg(36,751 %)
Vitamin D0.87 μg(4 %)
Vitamin E1.73 mg(14 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.56 mg(5 %)
Vitamin B₆0.03 mg(2 %)
Folate19.03 μg(6 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.9 μg(2 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C8.65 mg(9 %)
Potassium72.77 mg(2 %)
Calcium111.21 mg(11 %)
Magnesium8.73 mg(3 %)
Iron0.37 mg(2 %)
Iodine18.37 μg(9 %)
Zinc0.2 mg(3 %)
Saturated fatty acids19.48 g
Cholesterol142.82 mg
Author of this recipe:
How healthy are the main ingredients?
Raspberry

Ingredients

for
4
Ingredients
½ cup
Raspberry jam (sieved)
6 tablespoons
crumbled Sponge cake (or sponge fingers)
1
egg (separated)
1
Vanilla pod (split lengthways and the seeds removed)
0.333 cup
½ cup
cup
1 teaspoon
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.