Frozen Vanilla Parfaits with Caramel Sauce and Strawberries

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Frozen Vanilla Parfaits with Caramel Sauce and Strawberries
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Health Score:
52 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
546
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie546 cal.(26 %)
Protein6 g(6 %)
Fat30 g(26 %)
Carbohydrates56 g(37 %)
Sugar added47 g(188 %)
Roughage2.4 g(8 %)
Vitamin A0.5 mg(63 %)
Vitamin D2 μg(10 %)
Vitamin E2.1 mg(18 %)
Vitamin K4.2 μg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.1 mg(18 %)
Vitamin B₆0.2 mg(14 %)
Folate81 μg(27 %)
Pantothenic acid1.4 mg(23 %)
Biotin18.3 μg(41 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C59 mg(62 %)
Potassium282 mg(7 %)
Calcium110 mg(11 %)
Magnesium24 mg(8 %)
Iron2.5 mg(17 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids15.8 g
Uric acid24 mg
Cholesterol374 mg
Complete sugar56 g

Ingredients

for
4
For the frozen parfaits
4 medium egg yolks
60 grams powdered sugar (sifted)
2 packets Vanilla sugar
200 milliliters Whipped cream
4 Tbsps Orange liqueur
For the topping
100 grams brown sugar
1 Orange (juiced)
2 Tbsps butter
250 grams Strawberries
Lemon balm (for garnish)
How healthy are the main ingredients?
StrawberryWhipped creamsugarOrange

Preparation steps

1.

Beat the egg yolks with the powdered sugar and vanilla sugar in a heatproof bowl over a saucepan of simmering water until thickened and frothy. Transfer the bowl to an ice water bath and allow to cool, stirring occasionally. Beat the whipping cream until stiff. Stir in the Cointreau and fold in the whipped cream. Transfer the mixture to 4 chilled ramekins, about 150 ml (approximately 5 ounces) each, and freeze for 3-4 hours.  

2.

For the topping: Heat the brown sugar in a small saucepan until melted and bubbly. Remove from heat and stir in the orange juice and butter. Set over low heat to keep warm. 

3.

Rinse and slice the strawberries. Remove the parfait ramekins from the freezer and briefly plunge into hot water to loosen. Carefully turn the parfaits out onto dessert plates, arrange the strawberries around them and spoon the caramel sauce over the top. Garnish with the lemon balm and serve immediately.  

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