Watermelon Parfait
Healthy, because
Even smarter
Nutritional values
This parfait is a delicious, refreshing way to cool off during summer months with relatively little sugar and hardly any fat.
This dish's texture and flavor turns out best if you use the freshest eggs you have available.
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 49 g | (196 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 16.3 μg | (36 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 283 mg | (7 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 63 g |
Ingredients
- For the lime ice cream
- 2 sheets gelatin
- 3 egg yolks
- 4 Tbsps sugar
- 2 tsps Vanilla sugar
- 4 Limes
- 1 lemon (juiced)
- 4 ozs Sour cream
- 4 ozs Whipped cream
- For watermelon ice cream
- 3 ½ ozs sugar
- 18 ozs Watermelon
- 2 Tbsps freshly squeezed lemon juice
Preparation steps
For the watermelon ice cream, boil the sugar with approximately 1/2 cup of water for about 1 minute, then remove from heat and let cool. Cut the melon flesh into small cubes and puree in a blender. Mix with the sugar syrup and lemon juice, and pour it into a rectangular metal pan. Freeze at least 2 hours.
For the lime ice cream. Soak the gelatin. Beat the egg yolks with the sugar and vanilla sugar until mixture is creamy. Grate the zest from the lime, squeeze the juice, and mix both with the lemon juice. Pour the mixture into a pot with the egg yolk mixture and cook over medium heat, whisking constantly until the mixture is thick, but do not boil! Remove the mixture from the heat and continue beating to prevent lumps from forming. Stir in the soaked and well squeezed gelatin. Allow the mixture to cool, stirring occasionally and refrigerate.
Beat the whipping cream until stiff and fold with the sour cream into completely cooled ice cream base. Pour the ice cream mixture on the separate frozen watermelon ice cream, smooth out and freeze 2-3 more hours.
Thaw shortly before serving, then cut and serve in rectangles.
