Last modified on: August 3rd 2013
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
41 min. | 10 min. | 51 min. |
Whole recipe | |||
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Energetic value | Proteins | Carbohydrates | Fats |
11,580 Kcal or 48,483 Kj | 21 gr | 1,794 gr | 0 gr |
579 % | 8 % | 169 % | 0 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
214 Kcal or 896 Kj | < 1 gr | 33 gr | 0 gr |
11 % | <1 % | 3 % | 0 % |
Blackcurrant: You can check-out other recipes which use it, like for example: Blackcurrant coulis, Blackcurrant-almond muffins, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Foie gras cured in salt, Little cakes with a chocolate and hazelnut centre, Gâteau Basque , Passion fruit jellies, Peach and verbena feuilleté, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: How to rehydrate dried mushrooms, Sorrel soup, Green parsley tahini sauce, Hazelnut and orange cake, Chocolate Chantilly , ... All |
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I have tried with strawberries, blueberries, raspberries and cherries. The best results is with raspberries, especially wild ones, absolutely fabulous!
Question: How do the leaves add to the flavour of the mix? And why is it that you advise not to include leaves on other fruits? What fruits have you tried that you really recommend? Thank you!