Nectarine Cream Gelatin
Nectarine Cream Gelatin - A welcome cool dessert on hot summer days
Healthy, because
Even smarter
Nutritional values
With its numerous lactic acid bacteria, kefir, also known as the "drink of the centenarians", is the purest balsam for the intestines. As a side effect, it provides plenty of calcium, is extremely low in calories and contains only a little easily digestible milk fat.
Those who like the rich Italian "Panna cotta" will love this similar but much lighter dessert! You can also use peaches instead of nectarines - the main thing is that the fruits are nice and ripe and sweet.
(Percentage of daily recommendation)
| Calorie | 289 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 510 mg | (13 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 7 mg |
Ingredients
- Ingredients
- 12 sheets gelatin
- 3 Nectarine
- ¾ cup white Grape juice
- ½ cup
- 3 ozs cane sugar
- 1 ¾ cups Kefir
- liquid Sweetener (optional)
- 4 ozs Raspberries
- 1 lemon
- 3 Tbsps powdered sugar
Kitchen utensils
Preparation steps
Rinse a baking dish (to hold about 950 ml/approximately 4 cups) with cold water and line completely with plastic wrap.
Soak half of the gelatin in cold water.
Rinse the nectarines. Cut in half, remove the pits and cut into small cubes.
Bring grape juice to a boil. Add nectarine cubes and simmer on low heat for 1 minute.
Add soaked gelatin and dissolve while stirring the hot liquid. Pour the mixture into the mold. Refrigerate for about 1 hour until solidified.
Soak the remaining gelatin in cold water.
Boil milk and cane sugar in a pot. Remove from heat and continue to stir until the sugar has dissolved. Add soaked gelatin and stir to dissolve in the hot milk. Allow to cool to room temperature and stir in the kefir. Sweeten to taste with liquid sweetener if desired.
Pour the kefir mixture onto the nectarine mixture in the mold and refrigerate for at least 4 hours.
Juice lemon. Rinse raspberries and drain. Put in a pot and bring to a boil with the powdered sugar and 1 tablespoon of the lemon juice. Transfer to a tall vessel. Purée raspberry mixture with an immersion blender and strain through a fine-mesh sieve into a bowl. Set aside to cool.
Dip the baking dish briefly in hot water and invert onto a plate. Cut into slices and serve with raspberry sauce.
