Fruity Iced Terrine with Coulis

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Fruity Iced Terrine with Coulis
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 8 h. 50 min.
Ready in
Calories:
588
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie588 kcal(28 %)
Protein7.42 g(8 %)
Fat34.12 g(29 %)
Carbohydrates66.72 g(44 %)
Sugar added25.87 g(103 %)
Roughage0.39 g(1 %)
Vitamin A363.06 mg(45,383 %)
Vitamin D1.09 μg(5 %)
Vitamin E0.88 mg(7 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.11 mg(18 %)
Vitamin B₆0.07 mg(5 %)
Folate10.9 μg(4 %)
Pantothenic acid0.82 mg(14 %)
Biotin3.64 μg(8 %)
Vitamin B₁₂0.39 μg(13 %)
Vitamin C3.56 mg(4 %)
Potassium331.78 mg(8 %)
Calcium226.6 mg(23 %)
Magnesium22.83 mg(8 %)
Iron0.39 mg(3 %)
Iodine62.49 μg(31 %)
Zinc0.84 mg(11 %)
Saturated fatty acids21.46 g
Cholesterol104.72 mg

Ingredients

for
8
Ingredients
1 ⅔ cups dried Apricot
1 ½ cups water
¾ cup honey
1 cup chocolate oat Cookie (crushed to crumbs)
4 tablespoons unsalted butter (melted)
1 ⅔ cups sweetened condensed milk
2 teaspoons vanilla extract
2 cups cream
To decorate
1 Passion fruit (pulp and seeds)
How healthy are the main ingredients?
ApricothoneyPassion fruit

Preparation steps

1.

Line a 9" x 5" freezer-proof loaf tin with parchment paper

2.
Put the apricots, water and honey in a pan and bring to a simmer. Cover and cook for about 15 minutes, until the apricots are very soft. Leave to cool completely.
3.

Mix together the cookie crumbs and butter and press into the base of the pan. Set aside to chill.

4.
Mix together the condensed milk and vanilla.
5.
Whisk the cream until thick and fold into the condensed milk. Pour on top of the crumb base, cover and freeze for 1-2 hours until firm.
6.
Puree the apricot mixture in a blender or food processor and spoon on top of the ice cream.
7.
Cover and freeze for at least 6 hours until firm.
8.
Remove from the tin and spoon the passion fruit pulp and seeds on top.