White Chocolate and Berry Ice Cream Gateau
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 6 h.
Ready in
Calories:
619
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 41 g | (164 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 23 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 180 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 1.333 cups cream cheese
- 1.333 cups Quark
- ½ cup caster sugar
- 2 tsps vanilla extract
- 1 lemon (zest and juice)
- 1.333 cups white chocolate (chopped)
- 4 large eggs (separated)
- ⅛ cup Orange liqueur
- 1 ⅔ cups double cream
- 4 cups Strawberries (whole or chopped, depending on size)
- ½ handful mint (leaves picked)
Preparation steps
1.
Beat the cream cheese with the quark, 100 g of the sugar and the vanilla extract until smooth. Stir in the lemon zest and juice.
2.
Melt the chocolate in a bowl over hot, but not boiling water. Beat the egg yolks with the liqueur until creamy, likewise in a bowl over hot water, then remove from the heat and stir in the chocolate. Place the bowl over iced water and beat until cold, then fold in the cream cheese mixture.
3.
Whip the cream until stiff, and whisk the egg whites until stiff, then fold both into the mixture.
4.
Line a 23 cm | 9" springform tin with clingfilm. Spoon in approximately half of the mixture and smooth flat. Scatter roughly one-third of the strawberries over and spoon over the rest of the mixture. Place in the freezer for at least 5 hours.
5.
Mix the mint with the rest of the strawberries. Sprinkle over the rest of the sugar and mix together gently.
6.
Roughly 10 minutes before serving, take the cheesecake out of the freezer and remove from the tin.
7.
Peel off the clingfilm and place the cheesecake on a serving plate. Arrange the strawberries on top of the cheesecake, and serve.
