Layered Fruit and Cream Pudding

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Layered Fruit and Cream Pudding
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Difficulty:
moderate
Difficulty
Preparation:
4 h. 30 min.
Preparation
Calories:
983
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie983 kcal(47 %)
Protein11.34 g(12 %)
Fat80.16 g(69 %)
Carbohydrates60.66 g(40 %)
Sugar added48.45 g(194 %)
Roughage1.15 g(4 %)
Vitamin A581.98 mg(72,748 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.08 mg(17 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.28 mg(2 %)
Vitamin B₆0.03 mg(2 %)
Folate15.55 μg(5 %)
Pantothenic acid0.12 mg(2 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C5.1 mg(5 %)
Potassium222.86 mg(6 %)
Calcium241.82 mg(24 %)
Magnesium10.38 mg(3 %)
Iron0.69 mg(5 %)
Iodine15 μg(8 %)
Zinc0.1 mg(1 %)
Saturated fatty acids43.62 g
Cholesterol249.81 mg
Author of this recipe:

Ingredients

for
4
For the mascarpone cream
1 cup
½ cup
1
For the rhubarb compote
5
cup
For the base
½ cup
1.333 cups
speculoos cookies
How healthy are the main ingredients?
Rhubarb

Preparation steps

1.
To prepare the mascarpone cream: mix the egg yolk, sugar and mascarpone and stir in the egg white, after beating it until stiff. Chill.
2.
Wash and chop the rhubarb stalks. Cook them with the sugar in a covered pan over low heat, stirring occasionally with a wooden spoon. Reserve.
3.
Prepare the base by blending 150 g of cinnamon biscuit and combining it with the softened butter.
4.
Place the biscuit base in serving dishes, then half the mascarpone cream and the rhubarb compote.
5.
Crumble a couple of biscuits on top of the rhubarb, then the rest of the mascarpone cream. Chill in the fridge for at least 4 hours.
6.
Just before serving, the dishes can be sprinkled with cocoa powder, crumbled biscuits or a pinch of cinnamon powder.