Strawberry Mousse
Nutritional values
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 36 g | (144 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 15.6 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 51 g |
Ingredients
- Ingredients
- 200 grams Strawberries
- 150 grams Yogurt (0.1% fat)
- ½ fresh lemon (for juice and zest)
- 75 grams sugar
- 4 sheets red gelatin
- 200 grams Whipped cream
- In Addition
- 100 grams Strawberries
- 250 grams Rhubarb
- ⅛ l unfiltered Apple juice
- 60 milliliters Strawberry syrup
- 40 grams sugar
- 150 milliliters Orange juice
- ½ Lime (for juice)
- 4 Tbsps Strawberry liqueur
- 30 grams butter
- 1 Tbsp Shredded coconut
- 2 sprigs mint
Preparation steps
Rinse and dry strawberries, hull and puree. Combine yogurt with lemon zest, lemon juice, sugar and strawberry puree, mix well. Soak gelatine in cold water. Mix dissolved gelatine with some yogurt, then mix with remaining yogurt and refrigerate. Whip cream. Once yogurt mixture begins to thicken, fold in cream and refrigerate again. Rinse and dry rhubarb and strawberries, cut into thin slices.
Combine apple juice, 50 ml (approximately 1/3 cup) of strawberry syrup and 20 grams (approximately 3/4 ounce) of sugar and bring to a boil. Cook rhubarb in it for 3 minutes, cool. Combine orange and lime juice, strawberry liqueur, remaining strawberry syrup and 20 grams (approximately 3/4 ounce) of sugar and bring to a boil. Cool and add cold butter cut into pieces. Arrange rhubarb and strawberries on plates, place orange butter over fruit and top with strawberry cream. Chop mint finely. Garnish with mint and grated coconut. Serve.
