Mixed Berry Semifreddo
Mixed Berry Semifreddo - Wonderfully creamy, this fruity dessert literally melts on the tongue.
Healthy, because
Even smarter
Nutritional values
Yes, even dessert can be healthy! The natural fruit sweetness of the banana saves added sugar and the colourful berry mixture provides fibre that keeps the blood sugar level constant, thus protecting against appetite attacks. In addition, the fruit scores points with plenty of vitamin C, which helps the body to defend itself against pathogens and protects the cells.
Goat's milk adds that certain extra something to desserts. Alternatively you can also use cow's milk (3.5% fat).
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 311 mg | (8 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 238 mg |
Ingredients
- Ingredients
- 1 Tbsp cornstarch
- 150 milliliters red Currant juice
- 400 grams frozen mixed berries (such as currants, raspberries, blackberries, strawberries)
- 1 Vanilla bean
- 150 milliliters
- 5 eggs
- 70 grams sugar
- 100 milliliters Whipped cream
- 250 grams Cream quark (40% fat)
Preparation steps
Mix the cornstarch with 2 tablespoons of red currant juice until smooth. Add the frozen berries and remaining currant juice to a large saucepan and bring to a boil. Stir in the cornstarch mixture, remove from heat and let cool.
Cut the vanilla bean in half lengthwise and scrape out the seeds. Combine the milk and vanilla bean seeds in a small saucepan and bring to a simmer.
Separate the eggs and place the yolks in a heatproof bowl over a saucepan of simmering water. Whisk until frothy then slowly incorporate the hot milk. Whisk until smooth and creamy, remove from heat and let cool.
Beat the heavy cream until stiff and fold into the cooled egg yolk mixture. Fold half of the berry mixture into the cream mixture, puree the rest and fold into the cream as well.
Pour the mixture into a loaf pan lined with plastic wrap and freeze for several hours or overnight.
Remove from the freezer, slice and serve.
