Honey Mousse with Raspberries
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
5 h. 35 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 28 g | (112 %) | ||
| Roughage | 7.2 g | (24 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 259 mg | (26 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 42 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ l Buttermilk
- 5 sheets white gelatin
- 125 grams honey
- juice of lemons
- 3 Tbsps finely chopped Lemon balm
- 250 grams Whipped cream
- 500 grams Raspberries
- 2 Tbsps powdered sugar
- 2 Tbsps unsalted, chopped Shelled pistachio
Preparation steps
1.
Soften the gelatin in cold water. Heat the honey until thin and stir in the buttermilk and lemon juice. Dissolve the gelatin in the honey-buttermilk and then refrigerate until it begins to gel.
2.
Beat the heavy cream until stiff and fold into the mousse mixture with the lemon balm. Chill in the refrigerator for approximately 5 hours until stiff.
3.
Dust the raspberries brush with powdered sugar.
4.
To serve, scoop the mouse onto plates with 2 spoons, add raspberries and sprinkle with chopped pistachios.
