Directions:
- In a saucepan, combine milk with 1/3 cup of the sugar; heat until scalding.
- In a bowl, beat egg yolks with remaining sugar and salt. Slowly whisk hot milk into the egg mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until custard thickens enough to coat a wooden spoon. Do not let mixture boil or it will curdle.
- Sprinkle gelatin over water to soften; stir into hot custard and remove from heat. Add vanilla and strain sauce through a fine sieve. Cool custard by setting pan in a larger container filled with ice cubes. Stir occasionally until sauce starts to thicken and become syrupy.
- Whip cream until stiff. Puree Boysenberries in a food processor or 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 fold in pureed strained Boysenberries.
- Rinse a 6-cup mould with cold water. Pour in custard mixture and cover with plastic wrap. Refrigerate until firm, about 4 hours or overnight. To serve, dip mould briefly in warm water, dry off and place serving plate over top.
- Quickly invert and turn out onto serving plate. Trim with fresh berries or mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1376.11 Kcal (5761 kJ) | ||
| Calories from fat | 493.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.8g | 84% | |
|---|---|---|---|
| Cholesterol | 794.05mg | 265% | |
| Sodium | 425.52mg | 18% | |
| Potassium | 1215.99mg | 26% | |
| Total Carbs | 187.17g | 62% | |
| Sugars | 168.61g | 674% | |
| Dietary Fiber | 13.2g | 53% | |
| Protein | 37.4g | 75% | |
| Vitamin C | 9.1mg | 15% | |
| Iron | 6.2mg | 34% | |
| Calcium | 631.3mg | 63% | |
| Amount Per 100 g | |||
| Calories | 130.94 Kcal (548 kJ) | ||
| Calories from fat | 46.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.21g | 84% | |
|---|---|---|---|
| Cholesterol | 75.55mg | 265% | |
| Sodium | 40.49mg | 18% | |
| Potassium | 115.7mg | 26% | |
| Total Carbs | 17.81g | 62% | |
| Sugars | 16.04g | 674% | |
| Dietary Fiber | 1.26g | 53% | |
| Protein | 3.56g | 75% | |
| Vitamin C | 0.9mg | 15% | |
| Iron | 0.6mg | 34% | |
| Calcium | 60.1mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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