Raspberry Parfait
(0 votes)
(0 votes)
Health Score:
57 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 25 min.
Ready in
Calories:
567
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 463 mg | (12 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 24.2 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 500 grams Raspberries (Fresh or frozen)
- 2 egg yolks
- 50 grams sugar
- 1 packet Vanilla sugar
- 2 Tbsps Orange liqueur (May substitute orange juice)
- 125 grams Mascarpone
- 299 milliliters Whipped cream
- 2 Tbsps almonds
- Lemon balm (for garnish or mint)
Preparation steps
1.
Rinse and sort the raspberries and set some aside for garnish. Puree the remaining raspberries and through a sieve.
2.
Beat the egg yolks with sugar, vanilla sugar and Cointreau in a bowl over a pan of hot water until frothy. Set the bowl cold water bath. Stir in the mascarpone. Whip the cream until stiff and fold in. Pour into a pan lined with cling (about 500 ml (approximately 2 cups)). Freeze for 4-6 hours.
3.
Dry roast the almonds in a small pan. Remove the parfait from the freezer, remove the plastic wrap and cut the parfait into slices. Serve with almonds, the remaining raspberries and lemon balm or mint garnish.
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