Vanilla-Raspberry Parfait
Nutritional values
(Percentage of daily recommendation)
| Calorie | 832 cal. | (40 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 63 g | (54 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 44 g | (176 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 7.3 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 694 mg | (17 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 29.3 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 560 mg | |||
| Complete sugar | 53 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- 375 milliliters milk
- 6 egg yolks
- 130 grams sugar
- 375 milliliters Whipped cream
- vegetable oil (for the baking dish)
- 150 grams Raspberry puree
- 100 grams Dark chocolate
Preparation steps
Slit vanilla bean lengthwise and scrape out the seeds. Put the beans and the pod in a pot with the milk and heat to a simmer. Whisk the egg yolks with the sugar in a metal bowl until foamy.
Bring another pot with water to a simmer and place the bowl with the egg-sugar mixture over it. This should not touch the water, but just hang over the simmering water. Slowly whisk in the hot vanilla milk, remove the pod and cook until thickened and creamy, about 10 minutes, stirring constantly. Then place bowl over an ice water bath and whisk until egg mixture cools.
Beat heavy cream until stiff and fold into the cooled egg mixture.
Coat a baking dish with a little oil and line with plastic wrap. Pour in some of the egg mixture and spread smooth. Add the raspberry puree in blobs along with the chopped chocolate and gently fold in with a fork. Place plastic wrap on the surface of the egg mixture and freeze for at least 4 hours, preferably overnight. Unmold and slice to serve.
