Passion Fruit Lemon Dessert
Passion fruit lemon dessert - Exotic finale from the oven
Healthy, because
Even smarter
Nutritional values
The passion fruit enhances the dessert with iron, vitamin C and B vitamins. The B group performs tasks in the production of energy from food and is indispensable for strong nerves. Eggs are true powerhouses. The many nutrients are hidden mainly in the yolk, including proteins, vitamins A, D, E and K, and biotin - the latter strengthens skin, hair and nails.
For the creamy passion fruit and lemon dessert, you only need the egg yolks.
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 300 mg | (8 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 463 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- 9 ozs Crème fraiche
- 6 egg yolks
- 2 ozs Powdered sugar from Raw cane sugar
- 1 ½ ozs melted butter
- 1 Tbsp whole spelt flour
- 1 Tbsp starch
- 1 lemon
- 3 Passion fruit
- 3 ½ ozs Greek yogurt
Kitchen utensils
Preparation steps
Slit the vanilla bean lengthwise and scrape out the pulp. Mix vanilla pulp with crème fraîche, egg yolks, powdered sugar, butter, flour and starch in a mixing bowl until smooth.
Halve the lemon and 2 passion fruits, squeeze, pass through a sieve and stir the juice into the egg mixture. Pour into a baking dish (approx. 36 ounces) and bake in a preheated oven at 180 °C / 350 °F for approx. 25 minutes (the cream will not yet be completely firm in the center).
Allow cream to cool slightly, then refrigerate for approx. 2 hours. Cut remaining passion fruit in half and squeeze. Pour yogurt on the cream and serve drizzled with juice and seeds of the fruit.
