Vanilla Raspberry Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 400 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 405 mg | |||
| Complete sugar | 44 g |
Ingredients
- For the vanilla cream
- ½ l milk
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
- 30 grams Pastry flour
- 1 pinch salt
- For the garnish
- 400 grams Raspberries
- 50 grams dark Couverture
Preparation steps
For the vanilla raspberry cream, cut vanilla bean in half lengthwise, scrape out vanilla seeds. Add vanilla seeds and pod to a small pot and bring to a boil with milk.
Beat egg yolks with the sugar in a bowl until creamy. Mix flour into egg yolks.
Slowly stir hot milk into the egg yolk mixture. Pour mixture back into the pot, fish out vanilla pod and let simmer over low heat while constantly stirring.
Press vanilla cream through a sieve and let cool. Sprinkle the surface with a thin layer of sugar while still warm, so a skin forms.
Rinse raspberries and pat dry gently.
Melt finely chopped chocolate in a hot water bath, pour on a (marble) plate and spread thinly and evenly with a palette or spatula. Let chocolate layer rest briefly, then scrape off plate with a spatula to create small chocolate rolls.
Reserve some raspberries and chocolate curls for garnish. Stir remaining raspberries and chocolate curls into vanilla custard cream. To serve, arrange vanilla raspberry cream into dessert bowls and garnish with raspberries and chocolate curls.
