Moroccan Iced Dessert
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
395
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 350 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 cup milk
- 0.333 cup sugar
- 1 tsp ground cinnamon
- 4 egg yolks
- 1 cup cream (whipped)
- ⅔ cup Date (pitted and chopped)
- 1 tsp cocoa powder
- 1 lemon (juiced)
- 1 Tbsp Orange blossom water
Preparation steps
1.
Mix the milk, sugar, cinnamon and egg yolks in a bain-marie until creamy. Remove from the heat and stir until cold (use a cold bain-marie), then fold in the whipped cream. Freeze in an ice cream maker or transfer to a shallow dish and freeze, stirring every 20 minutes.
2.
Mix together the dates, cocoa, lemon juice and orange blossom water and leave to steep for around 30 minutes. Purée with a hand blender.
3.
Gently fold the date mixture into the ice cream and freeze for another 30 minutes.
4.
Serve scoops of the ice cream with rose jelly, pistachios and rose petals.
