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Ingredients
Summer Berries with Custard
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.
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.
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.5 g | (18 %) |