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 |
7,260 Kcal or 30,396 Kj | 21 gr | 1,794 gr | 0 gr |
363 % | 8 % | 169 % | 0 % |
Per 100 g | |||
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Energetic value | Proteins | Carbohydrates | Fats |
202 Kcal or 846 Kj | 1 gr | 50 gr | 0 gr |
10 % | <1 % | 5 % | 0 % |
Blackcurrant: You can check-out other recipes which use it, like for example: Blackcurrant-almond muffins, Blackcurrant coulis, ... All | |
Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Caramel semolina pudding with raisins, Blackberry and almond fondant tart, Sicilian Epiphany Pie, Clafoutis "Marie-Antoinette", Cannelés, ... All | |
Water: You can get more informations, or check-out other recipes which use it, for example: Kouign-amann, Choux pastry (pâte à choux), Minted Melon, How to rehydrate dried mushrooms, Sausage and lentils "en cocotte", ... All |
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The 4 comments already posted on this recipe
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!