Strawberry Jello with Vanilla Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 726 mg | (18 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 270 mg | |||
| Complete sugar | 33 g |
Ingredients
- Ingredients
- 5 sheets gelatin
- 500 grams Strawberries
- 500 grams Rhubarb
- 200 milliliters Apple juice
- 2 Tbsps sugar
- For the vanilla cream
- 100 milliliters milk
- 150 milliliters Whipped cream
- 1 Vanilla bean
- 3 egg yolks
- 30 grams sugar
Preparation steps
Soften the gelatin in cold water. Rinse the strawberries, remove stems and halve or quarter depending on size. Place strawberries in the glasses, reserving about 1/5 for garnish. Rinse rhubarb, trim, cut into pieces and boil with the apple juice, sugar and 200 ml (approximately 3/4 cup) water. Cook about 5 minutes on low and strain through a sieve. Add drained gelatin to the liquid, stir and pour over the strawberries. Refrigerate at least 3 hours until set.
For the cream, boil the milk and cream with slit vanilla pod. Remove from heat. Mix egg yolks with sugar in a bowl until creamy. Slowly add warm cream to the egg mixture in a thin stream stirring constantly. Pour everything back into the pot and cook over low heat, stirring constantly until creamy. Do not boil the custard. Remove the vanilla pod and allow custard to cool, stirring occasionally.
To serve, top jelly with custard and decorate with the remaining strawberries.
