Jelly with Fruit and Vanilla Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 385 mg | (10 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 400 grams Blackberry
- 300 grams Gooseberry
- 12 sheets gelatin
- 2 Tbsps lemon juice
- 100 grams sugar
- ½ l red Currant juice
- 250 grams Yogurt (0.1% fat)
- 1 Tbsp powdered sugar
- 2 Vanilla bean
- 150 grams Whipped cream
Preparation steps
Rinse the berries and pat dry. Soak the gelatin in 200 ml (approximately 1 cup) of water. Mix the currant juice with the lemon juice, totaling 750 ml (approximately 3 cups) of liquid. Heat the sugar with the liquid and squeeze the excess water from the gelatin and dissolve in the liquid. Fill a 25 cm (approximately 10 inches) loaf pan 2 cm (approximately 1 inch) high with the liquid. Allow to cool and solidify in the refrigerator. Spread half of the fruit onto the jelly and pour enough liquid to cover the fruit. Let set. Press the remaining berries into the jelly. Pour the remaining liquid over the fruit. Cover with plastic wrap and allow to set firmly in the refrigerator.
Stir the yogurt with the powdered sugar until creamy. Add the vanilla. Whip the cream until stiff and fold into the yogurt.
Loosen the jelly by running a knife on the edge of the loaf pan. Plunge the pan briefly in hot water and turn the jelly out. Cut into thick slices and serve with the vanilla cream.
