Layered Red Currant Dessert
Nutritional values
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 1,086 mg | (27 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 109 g |
Ingredients
- Ingredients
- 500 grams red Currants
- 4 leaves gelatin
- 70 grams sugar
- 6 Ladyfinger
- 100 grams Yogurt (0.1% fat)
- 100 milliliters Whipped cream
- 1 Tbsp slivered almonds
Preparation steps
Rinse currants and drain well. Set aside four berry stalks for garnishing. Clean the rest of berries.
Soften gelatine in cold water. Combine 350 grams (approximately 1 1/2 cup) of berries with about 80 ml (approximately (1/3 cup) of water and cook until berries are softened. Strain through a fine sieve. Squeeze gelatine and dissolve in hot pureed berries. Add 50 grams (approximately 1/5 cup) of sugar and refrigerate berry mixture until it thickens.
Combine the rest of berries with remaining sugar and spread into four glasses. Place biscuits into a freezer bag and crumble with a rolling pin.Spread half of biscuits and half of berry puree into the glasses.
Combine yogurt with cream and beat until stiff and spread half of cream into glasses. Spread the rest of puree and biscuits into glasses. Add remaining cream and refrigerate for at least 4 hours.
Toast flaked almonds in a dry pan until golden brown. Sprinkle dessert with almonds and garnish with reserved berries. Serve.
