Fruit Jelly Loaf
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 35 min.
Ready in
Calories:
243
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 243 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 35 g | (140 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 13 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 149 mg | (157 %) | ||
| Potassium | 431 mg | (11 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 49 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 Gelatin sheet
- 2 cups water
- 1 Tbsp lemon juice
- ⅞ cup caster sugar
- 6 ½ cups Berry (sliced strawberries, raspberries, blueberries, gooseberries)
Preparation steps
1.
Line a 1kg|2lb terrine mould or loaf tin with cling film.
2.
Soak the gelatine leaves for 3-4 minutes in just enough cold water to cover.
3.
Heat the sugar and water in a pan until the sugar has dissolved. Remove from the heat and stir in the lemon juice.
4.
Squeeze out the excess water from the gelatine and stir into the warm syrup until completely dissolved.
5.
Pour a layer, about 1cm|1/2" deep of the liquid jelly into the base of the mould and place in a bowl of iced water. It should set quickly. Add a layer of berries, then pour over a little more liquid jelly. Press down into the jelly any fruits that come to the surface. Allow to set quickly, then continue layering the berries and jelly in the same way.
6.
Cover with cling film, then foil and place a weight on top. Chill the terrine overnight.
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