Seasonal Kitchen
Raspberry Ice Cream Parfait with Meringue and Pistachios
(1 vote)
(1 vote)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
630
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 56 g | (224 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 17.3 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 443 mg | (11 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 17.1 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 60 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For meringue
- 3 egg whites
- 1 tsp lemon juice
- 6 ozs powdered sugar
- 1 tsp cornstarch
- For serving
- 7 ozs fresh Raspberries
- 3 ozs unsalted shelled Pistachio
- 8 scoops Raspberry ice cream
Preparation steps
1.
Preheat the oven to 80°C /175°F. For the meringue, beat the egg whites until very stiff. Gradually add the lemon juice and sugar and continue to whip until the mixture is glossy and firm. Add the cornstarch and beat until just mixed.
2.
Fill a piping bag with the meringue and pipe small circles on a parchment-lined baking sheet. Bake the meringue until dry but remains white, about 3 to 4 hours. Adjust the temperature down if the meringue starts to brown.
3.
Remove the finished meringue and let cool. Rinse the raspberries. Coarsely chop the pistachios. Crumble the meringues. Fill 4 chilled glasses in alternating layers with ice cream, raspberries, pistachios, and meringue. Serve immediately.
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