Raspberry Aspic
The dessert is completely fat-free and with only 182 calories offers fruit enjoyment without regrets. It thus helps in the most pleasant way to fulfil the motto "5 a day", i.e. eating a portion of fruit and vegetables 5 times a day. The berries are good suppliers of vitamin C and are rich in fibre due to their seeds.
If you work with grape juice instead of Prosecco - as stated as an alternative - you can reduce the sugar or even omit it completely, depending on the sweetness of the juice.
(Percentage of daily recommendation)
| Calorie | 182 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 258 mg | (6 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 12 sheets white gelatin
- 1 lemon
- 4 sprigs Lemon balm
- 1 ½ lbs Raspberries
- 1 ½ pints Prosecco (or lighter grape juice)
- 2 ozs cane sugar
Preparation steps
Add cold water to gelatine, allow to set for at least 5 minutes.
Line a 1.2 l terrine mold or bowl with plastic wrap.
Rinse, dry and finely zest a lemon. Squeeze and juice a lemon.
Rinse and pat dry lemon balm; cut into fine strips.
Gently toss raspberries with lemon zest and lemon balm.
Place raspberry mixture into mold.
Stir together Prosecco with lemon juice.
Add Prosecco and lemon mixture into saucepan with sugar, bring to a boil reducing to 100 ml (approximately 1/2 cup) of syrup.
Remove saucepan from the heat and dissolve the gelatin into the hot syrup.
Stir gelatin mixture into remaining Prosecco.
Pour liquid into the mold. Tap on work surface a couple of times to settle the mixture. Allow aspic to chill for about 4 hours.
Briefly submerge mold in hot water to loosen the the outer edges. Turn mold over to release aspic, remove plastic wrap and use a warm knife to cut into slices. Lemon sorbet makes a nice accompaniment to this dessert.