Pumpkin Cream
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
2 h.
Preparation
ready in 14 h.
Ready in
Calories:
335
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.9 μg | (9 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 419 mg | (10 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Pumpkin
- 2 tsps Pumpkin seed oil
- 1 Tbsp lemon juice
- 50 milliliters dry white wine
- 60 milliliters Vegetable broth
- salt
- freshly ground peppers
- cayenne pepper
- 4 sheets white gelatin
- 120 grams Goat cheese
- 100 grams Greek yogurt
- 100 grams pickled Pumpkin (from a jar)
- 100 grams Goat Gouda (in slices)
- 2 Tbsps chopped Pistachio
Preparation steps
1.
Cube the pumpkin flesh and saute in hot oil. Deglaze with the lemon juice, wine and broth. Simmer over low heat for about 20 minutes until softened. Puree and season well with salt, pepper and cayenne pepper. Soak the gelatin in cold water. Squeeze and dissolve the gelatin in 3 tablespoons of pumpkin puree. Mix with the remaining pumpkin puree. Chill for about 1 hour, until the mixture begins to gel.
2.
Mix the goat cheese and yogurt. Drain the pickled pumpkin and finely dice.
3.
Stir the pumpkin puree and yogurt mixture. Fold in the diced pumpkin and pistachios. Layer the mousse and cheese slices in a small bowl. Cover and chill for 12 hours.
4.
Serve garnished the mousse with lettuce leaves and pumpkin seeds.
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