Vanilla Cream with Orange Sauce
Vanilla Cream with Orange Sauce - Fruity and aromatic dessert dream.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 193 mg |
Ingredients
- 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
Preparation steps
Slit vanilla pod lengthwise and scrape out seeds. Combine seeds and pod with milk and bring to a boil.
Separate eggs ( reserve egg whites for another use). Whisk egg yolks with 2 tablespoons of sugar in a bowl until creamy, add flour.
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.
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.
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.
Remove orange sauce from heat and cool. Drizzle over cream and garnish with orange zest. Serve.
