Raspberry Jelly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 13.5 μg | (23 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 556 mg | (14 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 268 mg | |||
| Complete sugar | 68 g |
Ingredients
- For the jelly
- 500 grams Raspberries
- 80 grams sugar
- 3 Tbsps lemon juice
- 5 sheets white gelatin
- 2 sheets red gelatin
- ½ l Apple juice
- For the custard
- ¼ l milk
- 1 Vanilla bean
- ⅛ l Whipped cream
- 3 egg yolks
- 100 grams sugar
Preparation steps
For the kelly, rinse the raspberries and marinate with sugar and lemon for 1 hour. Soak the gelatin in cold water. Puree the raspberries then pour through a sieve and fill with the apple juice. Dissolve the gelatin in the water, mix with a little raspberry sauce, then fold into the whole sauce. Stir over a cold water bath, until the liquid begins to gel. Pour into four ramekins, fill and let set for a minimum of 4 hours in the refrigerator.
For the custard, cut vanilla bean and heat it with the cream and milk. Remove vanilla bean pod. Beat egg yolks and sugar until fluffy, add to the hot cream mixture gradually and stir with a whisk until it forms a thick cream.
To serve, dip the raspberry jelly ramekins briefly in hot water, remove and serve with the custard.
