Raspberry Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 410 mg | (10 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 363 mg | |||
| Complete sugar | 31 g |
Ingredients
- For the raspberry cream
- 1 Vanilla bean
- 500 milliliters milk
- 16 sheets gelatin
- 8 egg yolks
- 150 grams sugar
- 600 grams Raspberries
- 400 grams Whipped cream
- For the raspberry puree
- 300 grams Raspberries
- 2 Tbsps powdered sugar
- 2 Tbsps lemon juice
- 1 Tbsp raspberry Brandy
- Lemon balm (for garnishing)
Preparation steps
For the raspberry cream: slit vanilla pod lengthwise, scrape out seeds. Combine pod, seeds and milk in a small saucepan, bring to a boil. Remove from heat. Soak 12 sheets and 4 sheets of gelatine separately in cold water.
Whisk egg yolks with sugar in a bowl over hot water bath until light and fluffy. Gradually add hot vanilla milk and constantly continue to beat until thick cream has formed. Remove bowl from water bath and add 12 squeezed gelatine sheets. Mix until dissolved.
Refrigerate until cream begins to gel.
Clean 600 grams (approximately 20 ounces) of raspberries. Set some berries aside for garnishing and mash the rest. Dissolve remaining gelatine sheets over low heat and combine with raspberry puree. Once cream begins to gel, whip heavy cream and fold into cream.
Spread half of cream into a glass bowl. Combine raspberry puree with remaining cream, spread over cream in a bowl and streak with a knife. Refrigerate overnight, covered. For the raspberry puree: clean and rinse raspberries, strain through a sieve.
Add powdered sugar, lemon juice and raspberry liqueur. Pour raspberry puree over cream, garnish with fresh raspberries and lemon. Serve.
