|per 100 g||Total Recipe|
|Gross weight||100 g||579 g|
|Energy||812 kJ / 194 kcal||4698 kJ / 1121 kcal|
|Sat. fat||9 g||49 g|
|Unsat. fat||4 g||23 g|
|Fibre||1 g||4 g|
|Salt||29 mg||167 mg|
395 mlTable cream
8 gGelatin desserts, dry mix
120 gCranberry & apple compote
579 gTotal recipe weight
Prepare the cranberry & apple compote in advance and divide over the glasses
Place the sauce pan on low heat with cream and sugar, halve the vanilla stick lenghtwise, scrape out the centre and add it to the cream.
Peal the lemon skin, be careful to cut only the yellow skin and leave the white on the lemon. Add to the cream and allow the cream to simmer just below boiling point for 20 minutes.
Mean while soak the gelatin leaves in cold water. When they are completely soft, squeeze the excess water out and add to the cream.
Stir well, take from the heat and allow to cool down a little 3-5 minutes.
Divide the cream over the glasses and keep in the fridge so that the cream will settle.