Grape Fig Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 211 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 25 g |
Ingredients
- for the fig mousse
- 4 leaves gelatin
- 4 ripe Figs (purple)
- 100 milliliters Red wine
- 1 generous pinch salt
- 1 generous pinch sugar
- 1 Tbsp lemon juice
- for the grape mousse
- 4 leaves gelatin
- 150 grams Grape
- 100 milliliters white wine
- 1 generous pinch sugar
- 1 Tbsp lemon juice
- 50 grams cream cheese
- for the garnish
- 4 fresh Grape leaves
- 4 Figs
- 8 Grape
Preparation steps
Soften the gelatin in cold water. Boil the figs, red wine, salt, sugar, lemon juice, cinnamon and clove. Cover and simmer for about 5 minutes until the figs are soft. Remove the cinnamon stick and clove. Coarsely mash the fig mixture. Squeeze the gelatin and dissolve in the fig mixture. Pour into 4 small ramekins and refrigerate.
Soften the gelatin in cold water. Rinse, halve and remove the seeds from the grapes. Cook the grapes, wine, sugar and lemon juice. Cover and let simmer for about 5 minutes until the grapes are soft. Mash the mixture finely. Squeeze the gelatin and dissolve in the grape mixture. Let the mixture cool until lukewarm. Loosely stir in the cream cheese and pour into the ramekins above the fig mousse. Cover with foil and chill for 2-3 hours.
Rinse the leaves and pat dry. Spread on 4 dessert plates. Loosen the edge of the mousse from the ramekins and place the mousse on the dessert plates. Garnish with fig slices and grapes before serving.
