Iced Eggnog Cream Parfait with Strawberry Sauce
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 20 min.
Preparation
Calories:
216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 2.4 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 118 mg | (3 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 egg yolks
- 3 Tbsps sugar
- 2 Tbsps lemon juice
- 3 Tbsps Advocaat
- 100 grams Whipped cream
- 150 grams Strawberries
- 2 sprigs mint
Preparation steps
1.
In a double boiler, mix egg yolks, 2 tablespoons sugar and 1 teaspoon lemon juice with a whisk until creamy and slightly thickened. Remove from heat and allow to cool and stir frequently to cool. Mix cream until stiff and fold into cooled mixture. Divide in two pans and freeze for 4 hours.
2.
Rinse strawberries and pat dry. Set aside 6 strawberries and purée remaining strawberries. Press purée through a sieve and mix with lemon juice and sugar. Cut remaining strawberries into slices.
3.
Spread sauce on dessert plates. Dip pastry molds briefly in hot water, and plunge into frozen custard and remove frozen rounds and place on plate. Garnish with strawberry slices and mint leaves.
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