Summer Berry Pudding

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Summer Berry Pudding
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Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 5 h.
Ready in
Calories:
2269
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie2,269 cal.(108 %)
Protein36 g(37 %)
Fat98 g(84 %)
Carbohydrates153 g(102 %)
Sugar added50 g(200 %)
Roughage5.6 g(19 %)
Vitamin A1.6 mg(200 %)
Vitamin D6.6 μg(33 %)
Vitamin E6.2 mg(52 %)
Vitamin K16.5 μg(28 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂1.4 mg(127 %)
Niacin9.3 mg(78 %)
Vitamin B₆0.8 mg(57 %)
Folate275 μg(92 %)
Pantothenic acid9.2 mg(153 %)
Biotin78.8 μg(175 %)
Vitamin B₁₂3.3 μg(110 %)
Vitamin C164 mg(173 %)
Potassium1,813 mg(45 %)
Calcium646 mg(65 %)
Magnesium173 mg(58 %)
Iron9.4 mg(63 %)
Iodine103 μg(52 %)
Zinc6.2 mg(78 %)
Saturated fatty acids51 g
Uric acid108 mg
Cholesterol1,136 mg
Complete sugar153 g

Ingredients

for
1
Ingredients
500 grams Madeira Wine (-Cake)
4 sheets gelatin
250 grams Melon (such as Cantaloupe)
250 grams Berry (Strawberries and raspberries)
1 Vanilla bean
250 milliliters milk
1 pinch salt
3 egg yolks
50 grams sugar
200 milliliters Whipped cream
How healthy are the main ingredients?
Whipped creamsugarsalt

Preparation steps

1.

Line pudding pan with plastic wrap.  

2.

Cut cake into thin slices, set some slices aside for covering and line the edges of the pan with the rest of cake slices.  

3.

Soften gelatine in cold water. Cut melon pulp into cubes. Rinse  berries, clean as needed and cut strawberries into pieces. Slit vanilla bean lengthwise and combine with milk and salt in a saucepan, bring to a boil. Whisk egg yolks with sugar in a bowl until white and creamy. Slowly add hot milk into egg yolk cream, whisking. Pour everything back into the pot and remove vanilla pod. Simmer on very low heat, whisking constantly, until cream thickens. Add squeezed gelatine and cool, stirring occasionally. Beat cream until stiff and fold into cooled custard cream before it begins to gel. Add fruit and pour mixture in the pudding pan. Top with remaining cake slices and refrigerate, covered, for at least 4 hours (weigh down, if desired). 

4.

Invert pudding onto a serving plate and remove plastic wrap. Serve.