Mousse with Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 33.5 μg | (74 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 650 mg | (16 %) | ||
| Calcium | 329 mg | (33 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 25.9 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 568 mg | |||
| Complete sugar | 54 g |
Ingredients
- Ingredients
- 500 milliliters milk
- 150 grams sugar
- 6 egg yolks
- 1 Vanilla bean
- Lemon peel
- 6 sheets white gelatin
- 400 grams Whipped cream
- 400 grams mixed Berry (such as strawberries, raspberries, blueberries, blackberries)
- for garnish
- mint
- 150 milliliters Raspberry puree (fresh, sweetened and passed through a sieve)
- 1 Tbsp slivered almonds
- 1 Tbsp chopped Pistachio
Preparation steps
Boil milk with half the sugar. Beat the remaining sugar with the egg yolks until fluffy. Gradually add the warm milk and mix well. Scrape seeds from the vanilla bean and grate the lemon peel, and add both to milk mixture.
Soak the gelatin in cold water to soften, about 10 minutes, then dissolve in a small saucepan over low heat and add quickly into the milk mixture. Beat the cream until stiff peaks forms and fold gently into milk mixture.
Rinse and pat dry the berries, and then halve or quarter any large pieces of fruit if needed. Fold berries gently into the milk-egg-mixture. Lightly butter a bowl and pour in the berry mixture. Cover and chill in refrigerator at least 3 4 hours, until set.
Carefully unmold the mousse onto a serving plate and drizzle with the raspberry puree. Garnish with almonds, pistachios and mint. Serve cold.
