Ricotta Cream
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 414 mg | (10 %) | ||
| Calcium | 332 mg | (33 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- Lemon peel (1 teaspoon zest)
- Orange peel (1 teaspoon zest)
- 1 Tbsp lemon juice
- 500 grams Ricotta cheese
- 4 sheets gelatin
- 2 egg yolks
- 2 Tbsps powdered sugar
- 3 Tbsps liquid honey
- 400 grams Raspberries
- 2 Tbsps powdered sugar
- 1 Tbsp sherry
- mint (for garnish)
- 4 Heart shapes
Preparation steps
1.
Soak the gelatin in cold water.
2.
Mix the yolks with powdered sugar until creamy. Add ricotta, orange and lemon zest, lemon juice and 2 tablespoons of honey. Mix well. Dissolve gelatin while dripping wet in a small saucepan over low heat and stir into the ricotta cream. Fill heart ramekins and refrigerate for about 3 hours until cold.
3.
Rinse the raspberries, pat dry, (set some aside for garnish), mix with powdered sugar and sherry, bring to a boil and simmer for a few minutes, then strain through a sieve and let cool.
4.
To serve, turn over the ricotta cream on a plate, serve with the raspberry sauce and garnish with mint leaves and raspberries.
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