Red Fruit Jelly

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Red Fruit Jelly
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
581
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie581 cal.(28 %)
Protein11 g(11 %)
Fat23 g(20 %)
Carbohydrates79 g(53 %)
Sugar added22 g(88 %)
Roughage6.2 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.3 μg(7 %)
Vitamin E2.4 mg(20 %)
Vitamin K18.1 μg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.1 mg(26 %)
Vitamin B₆0.3 mg(21 %)
Folate82 μg(27 %)
Pantothenic acid1.4 mg(23 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C63 mg(66 %)
Potassium1,031 mg(26 %)
Calcium305 mg(31 %)
Magnesium80 mg(27 %)
Iron4 mg(27 %)
Iodine22 μg(11 %)
Zinc1.7 mg(21 %)
Saturated fatty acids12.2 g
Uric acid91 mg
Cholesterol204 mg
Complete sugar73 g

Ingredients

for
6
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
How healthy are the main ingredients?
CurrantStrawberryWhipped creamRaspberryBlackberrysugar

Preparation steps

1.

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.

2.

Mix the milk with the vanilla bean and bring to a boil, remove from heat and let cool.

3.

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.

4.

Sieve the vanilla milk, let cool. While cooling sprinkle the top with sugar, to avoid a skin from forming. Serve with the jelly.