Sparkling Wine Set Dessert
(0 votes)
(0 votes)
Health Score:
5,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
261
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 261 kcal | (12 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
Automatic
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Blood orange
- ¼ cup sugar (plus 1 tsp)
- 8 sheets gelatin
- 1.333 cups Prosecco
- ¼ cup cream
- fresh Lemon balm
How healthy are the main ingredients?
sugarPreparation steps
1.
Juice 3 oranges. Peel one orange with a sharp knife, removing all the white pith and membrane. Then slice the orange. Strain the blood orange juice through a sieve, then put into a pan with 60 g sugar and heat.
2.
Soak the gelatine in plenty of cold water. Then squeeze out and dissolve in the hot juice. Stir in the prosecco.
3.
Pour into 4 glasses and leave to cool. As soon as the liquid begins to set, place a slice of orange on top of each and put into the refrigerator for about 3 hours to set.
4.
Whip the cream with 1 tsp sugar until stiff. Put a small spoonful on top of each portion of jelly and serve garnished with lemon balm.
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