Vanilla Cream with Orange Sauce

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Average: 4 (1 vote)
(1 vote)
Vanilla Cream with Orange Sauce

Vanilla Cream with Orange Sauce - Fruity and aromatic dessert dream.

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Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
291
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie291 cal.(14 %)
Protein11 g(11 %)
Fat15 g(13 %)
Carbohydrates27 g(18 %)
Sugar added15 g(60 %)
Roughage1.2 g(4 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.5 μg(8 %)
Vitamin E1.2 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate46 μg(15 %)
Pantothenic acid1.1 mg(18 %)
Biotin14.7 μg(33 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C18 mg(19 %)
Potassium274 mg(7 %)
Calcium156 mg(16 %)
Magnesium22 mg(7 %)
Iron1.4 mg(9 %)
Iodine14 μg(7 %)
Zinc1.1 mg(14 %)
Saturated fatty acids8.2 g
Uric acid12 mg
Cholesterol193 mg

Ingredients

for
4
Ingredients
1 Vanilla bean
300 milliliters
3 eggs
3 Tbsps sugar
1 Tbsp Pastry flour
3 sheets white gelatin
75 milliliters Whipped cream
1 Orange
1 Tbsp butter
How healthy are the main ingredients?
Whipped creamsugareggOrange

Preparation steps

1.

Slit vanilla pod lengthwise and scrape out seeds. Combine seeds and pod with milk and bring to a boil. 

2.

Separate eggs ( reserve egg whites for another use). Whisk egg yolks with 2 tablespoons of sugar in a bowl until creamy, add flour.

3.

Soak gelatine in cold water. Whip heavy cream. Add hot milk to egg yolk mixture and return to the pan. Remove vanilla pod and bring to a boil on low heat, whisking constantly.

4.

Strain vanilla cream through a sieve, dissolve well squeezed gelatine in hot cream. Let cool. When cream starts to thicken, fold in whipped cream. Pour cream into serving glasses and refrigerate for 2 hours. 

5.

Rinse orange in hot water and pat dry. Grate zest and squeeze juice. Combine butter with remaining sugar in a saucepan, caramelize slightly and add orange juice. Simmer for about 10 minutes on medium heat until it becomes syrupy.

6.

Remove orange sauce from heat and cool. Drizzle over cream and garnish with orange zest. Serve.