Risen Citrus Pudding

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Risen Citrus Pudding
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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)
Calorie413 cal.(20 %)
Protein8 g(8 %)
Fat20 g(17 %)
Carbohydrates48 g(32 %)
Sugar added43 g(172 %)
Roughage0.8 g(3 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.8 μg(9 %)
Vitamin E1.4 mg(12 %)
Vitamin K18.3 μg(31 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.2 mg(14 %)
Folate36 μg(12 %)
Pantothenic acid1 mg(17 %)
Biotin12.1 μg(27 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C32 mg(34 %)
Potassium245 mg(6 %)
Calcium71 mg(7 %)
Magnesium28 mg(9 %)
Iron1.8 mg(12 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids10.7 g
Uric acid14 mg
Cholesterol205 mg
Complete sugar47 g

Ingredients

for
4
Ingredients
4 lemons
3 sheets gelatin
3 eggs (separated)
cup Agave syrup
¼ cup hot water
1.333 cups double cream (48% fat)
How healthy are the main ingredients?
Agave syruplemonegg

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.

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