Summer Berries with Custard

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Summer Berries with Custard
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
216
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie216 cal.(10 %)
Protein6 g(6 %)
Fat5 g(4 %)
Carbohydrates36 g(24 %)
Sugar added5 g(20 %)
Roughage5.5 g(18 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E0.7 mg(6 %)
Vitamin K11.9 μg(20 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.6 mg(22 %)
Vitamin B₆0.2 mg(14 %)
Folate117 μg(39 %)
Pantothenic acid1.1 mg(18 %)
Biotin12 μg(27 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C106 mg(112 %)
Potassium651 mg(16 %)
Calcium135 mg(14 %)
Magnesium45 mg(15 %)
Iron1.8 mg(12 %)
Iodine14 μg(7 %)
Zinc0.7 mg(9 %)
Saturated fatty acids2 g
Uric acid54 mg
Cholesterol60 mg
Complete sugar31 g

Ingredients

for
4
For the berries
600 grams mixed Berry (strawberries, currants, raspberries, blackberries, blueberries)
For the custard
1 egg (separated)
1 Tbsp sugar
1 Tbsp cornstarch
250 milliliters milk
1 Vanilla bean
500 grams fresh Cherries
To garnish
mint
How healthy are the main ingredients?
Cherrysugareggmint

Preparation steps

1.

For the berries, rinse berries, pick over, pat dry and slice and the larger strawberries into quarters. For the custard, mix the egg yolk with sugar, cornstarch and about 50 ml (approximately 3 1/2 tablespoons) of milk. Slit vanilla bean, add to the remaining milk in a saucepan and bring to a boil. Remove the milk from the heat and let it stand covered for about 10 minutes. Remove the vanilla bean.

2.

Gradually pour the vanilla-infused milk into the yolk mixture while whisking. Return mixture to the pot and heat over medium-low heat while stirring (do not boil!) until the sauce thickens. Let the custard cool slightly. Beat the egg whites until stiff and fold gradually into the custard. Arrange the fruit together with the vanilla sauce in bowls and serve garnished with mint leaves.