Lavender Cream with Raspberries

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Lavender Cream with Raspberries
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Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 49 min.
Ready in
Calories:
306
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie306 cal.(15 %)
Protein12 g(12 %)
Fat16 g(14 %)
Carbohydrates28 g(19 %)
Sugar added18 g(72 %)
Roughage3 g(10 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.6 μg(8 %)
Vitamin E1.5 mg(13 %)
Vitamin K16 μg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.2 mg(14 %)
Folate60 μg(20 %)
Pantothenic acid1.3 mg(22 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂1.3 μg(43 %)
Vitamin C22 mg(23 %)
Potassium376 mg(9 %)
Calcium188 mg(19 %)
Magnesium41 mg(14 %)
Iron1.8 mg(12 %)
Iodine18 μg(9 %)
Zinc1.4 mg(18 %)
Saturated fatty acids8.3 g
Uric acid15 mg
Cholesterol193 mg
Complete sugar28 g

Ingredients

for
4
Ingredients
6 sprigs Lavender (with flowers)
400 milliliters Whole milk (3.5% fat)
5 sheets white gelatin
3 eggs (very fresh)
80 grams Lavender honey
½ lemon
100 grams Whipped cream
250 grams fresh Raspberries
powdered sugar (for dusting)
Lavender (to sprinkle)
How healthy are the main ingredients?
RaspberryWhipped creamegglemon

Preparation steps

1.

Rinse lavender and shake dry. Add both to a pot with milk and bring to a boil. Remove from heat and let stand for 30 minutes. Meanwhile, soak gelatin in plenty of cold water. Pour the milk through a sieve, remove lavender pieces and heat again. Squeeze gelatin well and add. Stir until dissolved. Do not let boil. Set aside and cool slightly. Separate the eggs and beat egg whites until stiff.

2.

Whip egg yolks and honey in a double boiler until frothy. Slowly add infused milk and continue beating. Season with lemon zest. Beat heavy cream until stiff and fold into mixture. Pour into a large bowl or 4 ramekins. Refrigerate for 3 hours. Rinse raspberries and pat dry.  Place in a bowl and dust with powdered sugar. Garnish cream with lavender flowers. Serve immediately.

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