Raspberry Semifreddo
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 6 h. 25 min.
Ready in
Calories:
1606
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,606 cal. | (76 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 211 g | (141 %) | ||
| Sugar added | 185 g | (740 %) | ||
| Roughage | 18 g | (60 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 6.5 μg | (33 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 52.9 μg | (88 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 8.3 mg | (69 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 53.4 μg | (119 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 100 mg | (105 %) | ||
| Potassium | 1,195 mg | (30 %) | ||
| Calcium | 369 mg | (37 %) | ||
| Magnesium | 150 mg | (50 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 33 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 779 mg | |||
| Complete sugar | 211 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 2 ⅘ cups Raspberries
- 3 eggs (separated, whites chilled)
- 4 tsps Orange liqueur
- 1 Vanilla bean (seeds)
- ¾ cup powdered sugar
- 1 cup cream
- 1 tsp lemon juice
- To garnish
- fresh Raspberries
- mint
Preparation steps
1.
Line the parfait mould with cling film.
2.
Press 250 g raspberries through a fine sieve. Put the egg yolks, liqueur and vanilla seeds in a mixing bowl and add the icing sugar. Whisk over hot water until thick and fluffy, then stand the bowl in iced water and beat until cold. Stir in the sieved raspberries.
3.
Whip the cream until stiff and fold into the raspberry mixture. Whisk the egg whites with the lemon juice until stiff and likewise fold into the mixture. Finally, fold in the rest of the raspberries. Tip the mixture into the mould, cover and freeze for at least 6 hours.
4.
Take the parfait out of the freezer roughly 10 minutes before serving. Turn out of the mould and remove the cling film.
5.
Cut into slices (ideally using a knife that has been dipped in hot water) and serve garnished with fresh raspberries and mint leaves.
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