Orange Jello
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h.
Preparation
Calories:
677
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 113 g | (75 %) | ||
| Sugar added | 51 g | (204 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 276 mg | (291 %) | ||
| Potassium | 1,163 mg | (29 %) | ||
| Calcium | 339 mg | (34 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 106 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 sheets red gelatin
- 10 Blood orange (juiced)
- 1 lemon (juiced)
- 100 grams sugar
- 4 Tbsps Cointreau
- ½ tsp cinnamon
- ½ l milk
- 1 Vanilla bean
- 2 eggs
- 80 grams sugar
- 2 Tbsps cornstarch
- 1 organic Blood orange (zested)
- 2 Blood orange
- fresh mint
- powdered sugar
Preparation steps
1.
Soften gelatine in cold water. Heat orange juice, lemon juice, sugar, Cointreau and cinnamon in a pot. Dissolve gelatine in juice. Pour through a fine sieve and into ramekins, then chill for several hours.
Heat 4 milk and scraped vanilla bean in a pot.
2.
Beat remaining milk with eggs, sugar and cornstarch. Remove vanilla pod from milk, bring it to a boil and stir in cornstarch mixture. Boil briefly, then remove from heat. Peel blood oranges and separate segments. Julienne orange peel.
3.
Spread vanilla cream onto plates, release orange jello onto cream. Serve garnished with orange slices, orange peel and mint leaves.
