Risen Citrus Pudding
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 43 g | (172 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 245 mg | (6 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 205 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Finely grate the zest from 2 of the lemons and squeeze their juice. Soften the gelatine in cold water for 5 minutes.
2.
Put the zest, juice, egg yolks and 100g (1/3 cup) of the agave syrup into a bowl over a pan of hot but not boiling water. Using a hand held electric mixer whisk until light and frothy. Remove the bowl from the pan.
3.
Squeeze out any excess water from the gelatine and stir into the hot water. When dissolved whisk the gelatine into the egg mixture. Leave to cool.
4.
When the mixture is starting to thicken whisk the cream to soft peaks. Fold the cream into the egg mixture. Whisk the egg whites to soft peaks and fold into the mixture. Pour into 1 large dish or individual dishes and chill for 3 hours until set.
5.
Slice the remaining lemons thinly. Put into a pan and cover with cold water. Bring to the boil and simmer for 2 minutes. Drain. Return the slices to a clean pan and add the remaining agave syrup. Heat gently for about 5 minutes and then leave to become cold.
6.
Decorate the soufflées with the lemon slices and serve.
