Violet Honey Pudding
Nutritional values
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 172 mg | (4 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 6 sheets gelatin
- 200 milliliters Whipped cream
- 40 grams sugar
- 2 Tbsps Violet honey
- 1 pc Organic Lemon peel
- 400 grams Quark
- 2 egg whites
- 1 tsp lemon juice
- 1 handful Violet
Preparation steps
Spray four small pudding molds (each about 250 mL or 8 ounces) with cooking spray.
Soften gelatin in cold water. Mix 100 mL (approximately 3 ounces) of the whipping cream with the sugar. Bring to a boil with honey and lemon peel. Remove from heat. Squeeze gelatin well and add to the hot cream mixture, stirring to dissolve. Allow to cool, stirring occasionally. Remove lemon peel. Stir 2 to 3 tablespoons quark into the mixture. Mix in remaining quark. Beat egg whites with lemon juice until stiff. Beat remaining cream until stiff also. Before the cream starts to gel, fold together whipped cream, egg whites and gelatin mixture. Pour into molds. Cover and chill at least 4 hours.
To serve, flip pudding out of molds and onto plates. Garnish with violets before serving.
