Raspberry Jelly

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Raspberry Jelly
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
5 h. 30 min.
Preparation
Calories:
499
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie499 cal.(24 %)
Protein11 g(11 %)
Fat19 g(16 %)
Carbohydrates69 g(46 %)
Sugar added45 g(180 %)
Roughage5.9 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.4 μg(7 %)
Vitamin E2.8 mg(23 %)
Vitamin K13.5 μg(23 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.3 mg(21 %)
Folate85 μg(28 %)
Pantothenic acid1.5 mg(25 %)
Biotin17.2 μg(38 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C37 mg(39 %)
Potassium556 mg(14 %)
Calcium187 mg(19 %)
Magnesium59 mg(20 %)
Iron3.1 mg(21 %)
Iodine16 μg(8 %)
Zinc1.7 mg(21 %)
Saturated fatty acids9.2 g
Uric acid42 mg
Cholesterol268 mg
Complete sugar68 g

Ingredients

for
4
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
l Whipped cream
3 egg yolks
100 grams sugar
How healthy are the main ingredients?
RaspberryApple juiceWhipped creamsugarsugar

Preparation steps

1.

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.

2.

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.

3.

To serve, dip the raspberry jelly ramekins briefly in hot water, remove and serve with the custard.