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
- Ingredients
- 3 ⅔ cups Raspberries
- ⅓ 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.
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