Last modified on: August 3rd 2013
Keywords for this recipe:Preparation | Cooking | Start to finish |
---|---|---|
41 min. | 10 min. | 51 min. |
Whole recipe | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
3,860 Kcal or 16,161 Kj | 7 gr | 598 gr | 0 gr |
193 % | 3 % | 56 % | 0 % |
Per 100 g | |||
---|---|---|---|
Energetic value | Proteins | Carbohydrates | Fats |
184 Kcal or 770 Kj | < 1 gr | 28 gr | 0 gr |
9 % | <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: Warm apple feuillantines, Eggs meurette, Little apple turnovers with almonds and raisins, Piedmont pyramids, Oaty walnut cake , ... All |
![]() | Water: You can get more informations, or check-out other recipes which use it, for example: Paella, Yeast-based flaky dough (for croissants), Leavened bread, Salmon chard rolls, Puff or flaky pastry (pâte feuilletée), ... 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!