Berry Jelly with Vanilla Custard
Nutritional values
(Percentage of daily recommendation)
| Calorie | 794 cal. | (38 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 141 g | (94 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,429 mg | (36 %) | ||
| Calcium | 340 mg | (34 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 145 mg | |||
| Cholesterol | 405 mg | |||
| Complete sugar | 129 g |
Ingredients
- For the sauce
- 350 grams red Currants
- 350 grams Strawberries
- 200 grams Raspberries
- 100 grams sugar
- ½ l red Currant juice
- 50 grams cornstarch
- For the custard
- ½ l milk
- 1 Vanilla bean
- 5 egg yolks
- 100 grams sugar
- 1 pinch salt
Preparation steps
For the custard, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Stir into milk and bring to a boil.
Beat egg yolks with sugar in a bowl until creamy.
Stir milk mixture into egg yolks, pour everything back into the pot and leave on low heat. Simmer while beating constantly, until mixture thickens. Pour through a sieve into a bowl and let cool.
Reserve 4 sprigs of currents, some strawberries and some raspberries for garnish.
For the jelly, strip the rest of the currants with a fork and rinse. Rinse strawberries and raspberries and mix with red currants and red currant juice in a saucepan. Sprinkle with sugar and heat. Simmer for a few minutes. Pour fruit mixture through a sieve and return to the pan. Bring to a boil. Mix cornstarch with a little cold water, then add to purée. Bring to a boil, then allow to cool slightly. Gently stir the red fruit jelly and custard together.
Garnish before serving with remaining currants, raspberries and strawberries.
