Red Fruit Pudding with Vanilla Custard

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Red Fruit Pudding with Vanilla Custard
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Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
1048
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,048 cal.(50 %)
Protein13 g(13 %)
Fat42 g(36 %)
Carbohydrates147 g(98 %)
Sugar added50 g(200 %)
Roughage8.2 g(27 %)
Vitamin A0.7 mg(88 %)
Vitamin D2.8 μg(14 %)
Vitamin E4.2 mg(35 %)
Vitamin K21.8 μg(36 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin4 mg(33 %)
Vitamin B₆0.4 mg(29 %)
Folate116 μg(39 %)
Pantothenic acid2 mg(33 %)
Biotin28.5 μg(63 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C75 mg(79 %)
Potassium1,457 mg(36 %)
Calcium311 mg(31 %)
Magnesium99 mg(33 %)
Iron6.8 mg(45 %)
Iodine15 μg(8 %)
Zinc2.4 mg(30 %)
Saturated fatty acids21.7 g
Uric acid152 mg
Cholesterol475 mg
Complete sugar134 g

Ingredients

for
4
Ingredients
300 grams Currants
250 grams Strawberries
100 grams Currants
200 grams Blackberry
100 grams sugar
½ l Currant juice
50 grams cornstarch
2 sprigs mint (for garnish)
250 grams Whipped cream
For the custard
125 milliliters milk
125 milliliters Whipped cream
1 Vanilla bean
5 egg yolks
100 grams sugar

Preparation steps

1.

Set aside 4 sprigs of currants. Strip the remaining currants from their stems and rinse. Rinse and hull the strawberries. Rinse the blackberries. In a saucepan combine 200 grams (approximately 7 ounces) red currants, the black currants, the blackberries, half the strawberries, sugar, and juice. Bring to a boil, stirring to dissolve the sugar, then reduce to a simmer and cook for a few minutes until the fruit gives off some of its juice. Pour the fruit through a sieve, pressing to release all the juice and leave the seeds behind. Return the mixture to the pan and bring to a boil. In a small bowl, dissolve the cornstarch in a little cold water and stir it into the pan with the fruit puree and boil, stirring all the while, until thickened, about 1 minute. Carefully fold in the remaining strawberries, briefly heat, pour into bowls and refrigerate. Before serving add the remaining currants.

2.

For the custard: Split the vanilla bean lengthwise, scrape the seeds into a saucepan along with the bean, the milk and cream and bring to a boil.

3.

In a bowl, beat the egg yolks with the sugar until thick and creamy.  Gradually whisk the hot milk mixture into the egg yolk mixture, then pour everything back into the saucepan and cook over low heat, stirring all the while until the custard thickens and coats the back of a spoon. Do not boil.

4.

Pour the custard through a sieve, Sprinkle with sugar to prevent a skin from forming, and refrigerate. Serve the fruit jelly garnished with the currants on the stem and mint with custard sauce on the side.