Tropical Fruit and Cream Puddings

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Tropical Fruit and Cream Puddings
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Health Score:
6,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
570
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie570 kcal(27 %)
Protein29.57 g(30 %)
Fat30.45 g(26 %)
Carbohydrates50.15 g(33 %)
Sugar added37.72 g(151 %)
Roughage3.67 g(12 %)
Vitamin A257.37 mg(32,171 %)
Vitamin D0.72 μg(4 %)
Vitamin E0.75 mg(6 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.53 mg(13 %)
Vitamin B₆0.07 mg(5 %)
Folate28.21 μg(9 %)
Pantothenic acid0.64 mg(11 %)
Biotin5.28 μg(12 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C13.37 mg(14 %)
Potassium187.41 mg(5 %)
Calcium69.42 mg(7 %)
Magnesium27.36 mg(9 %)
Iron1.98 mg(13 %)
Iodine24.12 μg(12 %)
Zinc0.7 mg(9 %)
Saturated fatty acids21.32 g
Cholesterol157.17 mg

Ingredients

for
4
For the passion fruit cream
2 leaves gelatin
6 Passion fruit
4 teaspoons Mango juice
½ cup sugar
cup cream
1 egg white
For the coconut cream
2 leaves gelatin
cup Coconut milk
¼ cup sugar
2 egg yolks
½ Lime (juice)
cup cream (30% fat)
3 tablespoons Coconut flakes
Tp decorate
sliced Limes
fresh Coconut (sliced)
Mangoes
How healthy are the main ingredients?
Coconut milksugarsugarPassion fruitLimeLime

Preparation steps

1.
For the passion fruit cream: soak the gelatine in a small bowl of cold water.
2.
Cut the passion fruit in half, scrape out the pulp with a spoon and press through a sieve (save 2 tablespoons of the seeds for the decoration).
3.
Heat the mango juice until warm and add the squeezed out gelatine until dissolved.
4.
Mix the passion fruit pulp with the sugar and gelatine mixture.
5.
Whisk the cream and egg white until stiff and fold in the passion fruit mixture. Spoon the cream into 4 glasses and chill.
6.
For the coconut cream: soak the gelatine as before.
7.
Heat the coconut milk and sugar, bring to a boil, then remove from the heat.
8.
Whisk the egg yolks until frothy and stir in the hot coconut milk gradually. Stir over a double boiler until creamy.
9.
Add the gelatine and stir until dissolved. Leave to cool. Add the lime juice.
10.
Whisk the cream until stiff and fold in the coconut flakes. Carefully pour into the passion fruit cream. Chill for at least 3 hours before serving.
11.
Decorate with the reserved passion fruit seeds, lime slices, coconut slices and mango.