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Ingredientes
- 1 1/4 c. Lowfat milk
- 2/3 c. Granulated sugar
- 4 x Egg yolks
- 1 pch Salt
- 1 Tbsp. Unflavored gelatin
- 2 Tbsp. Water
- 1 1/2 tsp Vanilla
- 1 c. Whipping cream
- 2 c. Fresh Blackberries, or possibly 1 10-ounce package frzn Blackberries Blackberries and mint to garnish
Direcciones
- In a saucepan, combine lowfat milk with 1/3 c. of the sugar; heat till scalding.
- In a bowl, beat egg yolks with remaining sugar and salt. Slowly whisk warm lowfat milk into the egg mix. Return to saucepan and cook over medium-low heat, whisking constantly, till custard thickens sufficient to coat a wooden spoon. Don't let mix boil or possibly it will curdle.
- Sprinkle gelatin over water to soften; stir into warm custard and remove from heat. Add in vanilla and strain sauce through a fine sieve. Cold custard by setting pan in a larger container filled with ice cubes. Stir occasionally till sauce starts to thicken and become syrupy.
- Whip cream till stiff. Puree Blackberries in a food processor or possibly blender and then strain through a sieve to remove seeds (use spoon to press juice through sieve and a rubber spatula to help remove it from the other side).
- Fold whipped cream into custard, then mix in pureed strained Blackberries.
- Rinse a 6-c. mould with cool water. Pour in custard mix and cover with plastic wrap. Chill till hard, about 4 hrs or possibly overnight. To serve, dip mould briefly in hot water, dry off and place serving plate over top.
- Quickly invert and turn out onto serving plate. Trim with fresh berries or possibly mint leaves.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 886g | |
| Calories 1204 | |
| Calories from Fat 428 | 36% |
| Total Fat 48.72g | 61% |
| Saturated Fat 29.59g | 118% |
| Trans Fat 0.0g | |
| Cholesterol 180mg | 60% |
| Sodium 351mg | 15% |
| Potassium 1008mg | 29% |
| Total Carbs 181.37g | 48% |
| Dietary Fiber 14.7g | 49% |
| Sugars 165.51g | 110% |
| Protein 16.77g | 27% |
