Red Fruit Jelly
Nutritional values
(Percentage of daily recommendation)
| Calorie | 581 cal. | (28 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,031 mg | (26 %) | ||
| Calcium | 305 mg | (31 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 73 g |
Ingredients
- Ingredients
- 300 grams red Currants
- 250 grams Strawberries
- 200 grams Raspberries
- 200 grams Blackberry
- 100 grams sugar
- ½ l red Currant juice
- lemons (juice)
- 30 grams cornstarch
- 2 sprigs mint (for garnish)
- 250 grams Whipped cream
- 750 milliliters milk
- 1 Vanilla bean
- 3 egg yolks
- 30 grams sugar
- ½ tsp Pastry flour
Preparation steps
Set aside 4 small branches of currants, strip the rest of the currants with a fork and rinse. Rinse strawberries, raspberries and blackberries. In a pot add 200 grams of red currants, half of the strawberries, raspberries and blackberries, sprinkle with sugar, lemon juice and currant juice and simmer for a few minutes. Pour fruit through a sieve and return to a boil. Mix corn flour with a little cold water and stir into the purée, and boil. Fold the rest of the fruits in, briefly heat, pour into bowls and refrigerate. Before serving add remaining currants.
Mix the milk with the vanilla bean and bring to a boil, remove from heat and let cool.
In a bowl, beat egg yolks with the sugar and stir in the flour until creamy. Slowly stir in the cooled milk into the egg yolk mixture, pour everything back into the pot and allow to thicken over low heat, while beating constantly, do not bring to a boil.
Sieve the vanilla milk, let cool. While cooling sprinkle the top with sugar, to avoid a skin from forming. Serve with the jelly.
