Raspberry Jelly Puddings
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Calories:
340
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 23.1 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 479 mg | (12 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 43 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 ⅔ cups Raspberries
- 0.333 cup sugar
- 3 Tbsps lemon juice
- 5 sheets white gelatin
- 2 sheets red gelatin
- 2 cups Raspberry juice (apple juice may be used instead)
- For the creme anglais
- 1 Vanilla bean (sliced open)
- 1 cup milk
- ½ cup cream (30% fat content)
- 3 egg yolks
- ½ cup sugar
Preparation steps
1.
Marinate 400g/3 1/2 cups raspberries with the sugar and lemon juice for 1 hour (reserving approx. 100 g/1/2 cup for the jelly and for decoration).
2.
Soften the gelatine in cold water. Puree half the marinated raspberries, pass through a sieve and mix with the raspberry juice.
3.
Squeeze out the gelatine and dissolve with a little of the raspberry liquid in a bowl set over a pan of simmering water. Add the remaining raspberry liquid and stir until cool.
4.
Pour the jelly into 4 moistened jello moulds (approx. 1 cup capacity) and place in the refrigerator for 4 hours. Check frequently after about half and hour and when the mixture starts to gel press in half the reserved raspberries.
5.
For the creme anglais: heat the vanilla bean with the milk and cream. Remove the bean. Beat the egg yolks and sugar until white and fluffy. Gradually pour in the hot milk in a thin stream and beat in a bowl over a pan of simmering water until thick and creamy.
6.
Dip the jello moulds quickly into hot water. Turn out and drizzle over the creme anglais. Garnish with raspberries and serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
