Pink pepper raspberry curd
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
- Mix the eggs, the cornflour and the raspberry pulp with the help of a whisk, making sure that there are no lumps left.
- Put the mixture in a saucepan and beat gently but constantly until the mixture boils.
- Blend with a turmix until smooth.
- Keep in the refrigerator.
Nutritional information (1 portion)
Energy
46.8
kcal
Carbohydrates
8.35
g
Proteins
1.08
g
Lipids
0.86
g
Fiber
0.68
g
Saturates
0.24
g
Monounsaturated fatty acids
0.31
g
Polyunsaturated fatty acids
0.14
g
Cholesterol
28.71
mg
Calcium
6.97
mg
Iron
0.22
mg
Zinc
0.14
mg
Vitamin A
14.21
ug
Vitamin C
3.2
g
Folic acid
7.04
ug
Salt (Sodium)
11.3
mg
Sugars
7.59
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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