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Ingredients
Raspberry and Mango Dessert with Fruit Sauce
- Ingredients
- 650 grams Raspberries (fresh or frozen)
- 2 ripe Mangoes (about 300 grams)
- 1 Tbsp sugar (30 grams)
- 8 sheets white gelatin
- 75 milliliters Whipped cream
- 100 grams Yogurt (low-fat)
- 2 ripe Kiwi
Thaw raspberries or rinse and pat dry. Peel and core mangos and cut flesh into very thin slices.
Line a shallow dish with plastic wrap and fill with overlapping mango slices.
Combine 250 grams (approximately 9 ounces) raspberries with sugar, puree and pass through a fine mesh strainer.
Soak gelatine in cold water, squeeze and dissolve in a saucepan over low heat. Whip the cream.
Whisk gelatin, cream, and yogurt into the raspberry puree.
Pour 1/3 of the raspberry cream into the mold and top with 100 grams (approximately 3.5 ounces) raspberries. Cover raspberries with remaining 2/3 cream, add another 100 grams (approximately 3.5 ounces) of raspberries and top with mango slices so that the filling is covered.
Cover terrine mold with plastic wrap and refrigerate for at least 2 hours.
Meanwhile puree remaining raspberries and kiwis and pass through a sieve.
Remove dessert from mold, use a hot knife cut dessert into slices and serve with raspberry and kiwi puree.
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 11.1 g | (37 %) |