Fruity Ice Verrines
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 2 h. 15 min.
Ready in
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 kcal | (14 %) | ||
| Protein | 2.32 g | (2 %) | ||
| Fat | 2.27 g | (2 %) | ||
| Carbohydrates | 68.73 g | (46 %) | ||
| Sugar added | 41.92 g | (168 %) | ||
| Roughage | 1.05 g | (4 %) |
more nutritional values
| Vitamin A | 85.81 mg | (10,726 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.15 mg | (1 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.04 mg | (4 %) | ||
| Niacin | 0.45 mg | (4 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 7.31 μg | (2 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 1.23 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 32.33 mg | (34 %) | ||
| Potassium | 213.98 mg | (5 %) | ||
| Calcium | 48.71 mg | (5 %) | ||
| Magnesium | 23.97 mg | (8 %) | ||
| Iron | 1.05 mg | (7 %) | ||
| Zinc | 0.16 mg | (2 %) | ||
| Saturated fatty acids | 1.04 g | |||
| Cholesterol | 11.31 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the red layer
- 3 ¼ cups Watermelon (peeled, deseeded and cubed)
- 1 Lime (juiced)
- ¼ cup superfine caster sugar
- For the white layer
- ½ cup powdered sugar
- ½ cup lemon juice
- ⅔ cup Sparkling water
- For the blue layer
- ⅛ cup Blue Curacao
- ⅔ cup Sparkling water
- ⅜ cup Lime juice
- ½ cup powdered sugar
- For the yellow layer
- 2 slices Brioche
Preparation steps
1.
To make the red layer, cube the watermelon and put it in a blender with the lime juice and caster sugar. Blend until smooth then scrape the mixture into a plastic tub and cover with a lid.
2.
To make the white layer, stir the icing sugar into the lemon juice to dissolve. Mix with the sparkling water then transfer to a plastic tub and cover with a lid.
3.
Make the blue layer in the same way, adding the blue curacao when you stir in the sparkling water.
4.
Transfer the tubs to a freezer and freeze for 2 hours, stirring every half an hour.
5.
Meanwhile, put the brioche in a food processor and pulse to fine crumbs.
6.
When each tub of granita is firm, scrape it into icy grains with a fork and layer up with the brioche crumbs inside four tall glasses.
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