Savoury Risen Puddings with Fruit
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(0 votes)
Health Score:
5,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
590
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 590 kcal | (28 %) | ||
| Protein | 16.46 g | (17 %) | ||
| Fat | 36.69 g | (32 %) | ||
| Carbohydrates | 33.28 g | (22 %) | ||
| Sugar added | 3.14 g | (13 %) | ||
| Roughage | 1.81 g | (6 %) |
more nutritional values
| Vitamin A | 450.9 mg | (56,363 %) | ||
| Vitamin D | 3.65 μg | (18 %) | ||
| Vitamin E | 7.02 mg | (59 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.55 mg | (50 %) | ||
| Niacin | 1.63 mg | (14 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 68.99 μg | (23 %) | ||
| Pantothenic acid | 0.59 mg | (10 %) | ||
| Biotin | 1.53 μg | (3 %) | ||
| Vitamin B₁₂ | 1.91 μg | (64 %) | ||
| Vitamin C | 1.38 mg | (1 %) | ||
| Potassium | 318.7 mg | (8 %) | ||
| Calcium | 158.47 mg | (16 %) | ||
| Magnesium | 26.05 mg | (9 %) | ||
| Iron | 0.76 mg | (5 %) | ||
| Iodine | 92.4 μg | (46 %) | ||
| Zinc | 0.48 mg | (6 %) | ||
| Saturated fatty acids | 21.17 g | |||
| Cholesterol | 310.94 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 0.333 cup butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- ⅜ cup cream
- salt
- peppers
- Nutmeg
- 5 eggs
- 1 cup fresh Goat cheese
- butter (for the dishes)
- 5 fresh Figs
- ⅞ cup red Port wine
- 1 tablespoon sugar
- 3 tablespoons balsamic vinegar
Preparation steps
1.
Heat the butter in a pan, stir in the flour and cook for a couple of minutes. Gradually stir in the milk and simmer for 15 minutes, stirring occasionally with a whisk. Add the cream, return to the boil and stir in the goat’s cheese. Season with salt, pepper and nutmeg and remove from the heat.
2.
Separate the eggs. Gradually stir the egg yolks into the cheese mixture. Whisk the egg whites stiffly and fold in.
3.
Grease 4 soufflé dishes (each holding about 1/4 l), fill two thirds full with the mixture and bake in an oven preheated to 180°C (160° fan) | 350F | gas 4, on the lower shelf for about 25 minutes. After 15 minutes raise the temperature to 200°C to brown the tops.
4.
Wash the figs and cut into eight. Put into a small pan with the port wine, sugar and balsamic vinegar and simmer for 5 minutes.
5.
Serve the soufflés in the dishes, topped with figs, as soon as they are ready.
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