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Karringmelk-pannekoeke met warm gemengde bessiekompote en geklopte room

Karringmelk-pannekoeke met warm gemengde bessiekompote en geklopte room
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Voedingsfeite

Per porsie van 245 g

% Daaglikse Waarde gebaseer op 'n 2000 kcal-dieet

Kalorieë 515 kcal
26% DV
Totale vet 23.1g
36% DV
Mono-onversadigde vet7.9g
Poli-onversadigde vet2.1g
Versadigde vet11.8g
Transvet0.5g
Totale koolhidrate 68.4g
23% DV
Vesel4.8g
Stysel33.9g
Suikers29.7g
Proteïen 8.6g
17% DV
Dierlike proteïen3.1g
Plantaardige proteïen5.5g

Oor

’n Soet porsie pannekoeke met geklopte room en bessiekompote bo-op. Dit is redelik hoog in koolhidrate en suikers, met matige vet en lae tot matige proteïen.

Bestanddele

  • pancakes|140g
  • mixed berry compote|55g
  • whipped cream|35g
  • powdered sugar|5g
  • botter

Vitamiene & Minerale

Vitamiene

VoedingstofHoeveelheidDV%Halfleeftyd
Biotien (B7)5.2mcg17%
Cholien52.0mg9%
Folaat (B9)58.0mcg14%
Niasien (B3)2.3mg14%
Pantoteensuur (B5)0.9mg18%
Riboflavien (B2)0.3mg24%
Tiamien (B1)0.2mg20%
Vitamien A201.0mcg22%
Vitamien B120.4mcg18%
Vitamien B60.1mg5%
Vitamien C9.8mg11%
Vitamien D0.6mcg3%
Vitamien E1.1mg7%
Vitamien K8.4mcg7%

Minerale

VoedingstofHoeveelheidDV%Halfleeftyd
Kalsium118.0mg12%
Koper90.0mcg10%
Yster2.1mg12%
Magnesium24.0mg6%
Fosfor165.0mg24%
Kalium210.0mg4%
Selenium14.0mcg25%
Natrium420.0mg18%
Sink0.8mg7%

Karringmelk-pannekoeke met warm gemengde bessiekompot en geklopte room

Hoofnota



Hierdie pannekoeke is gebou op kontras: 'n sagte, ligbruin krummel onder 'n helder bessiekompot en 'n koel, onversoete room. Die bord moet volledig smaak, maar nooit swaar nie, met elke element wat sy eie duidelikheid behou. Presisie is hier belangrik, want die genot van die gereg lê in balans eerder as oorvloed.

Resep-noodsaaklikhede



  • Gereggkategorie: Ontbyt

  • Kookkuns of oorsprong: Kontemporêr

  • Gangtipe: Soet ontbyt

  • Opbrengs: 1 porsie

  • Porsiegrootte: 245 g

  • Voorbereidingstyd: 10 minute

  • Gaarmaaktyd: 10 minute

  • Totale tyd: 20 minute

  • Moeilikheidsgraad: Maklik


    • Toerusting



  • Kleefvrye pan, 24 cm

  • Klein kastrol

  • Mengbak

  • Spatel

  • Klitser

  • Opdienbord


    • Bestanddele



    Vir die pannekoeke


  • Pannekoeke, 140 g

  • Botter, 10 g


    • Vir die vrugte en room


  • Gemengde bessiekompot, 55 g

  • Geklopte room, 35 g

  • Versiersuiker, 5 g


    • Metode



  • 1. Plaas die gemengde bessiekompot in 'n klein kastrol oor lae hitte en verhit dit saggies vir 2 tot 3 minute, net totdat dit losser en glansend is. Dit moet warm wees maar nie kook nie, met die bessies wat hul vorm behou.


  • 2. Plaas 'n 24 cm-kleefvrye pan oor medium hitte. Voeg die botter by en laat dit heeltemal smelt, dan liggies skuim en 'n neutagtige aroma begin afgee sonder om bruin te word.


  • 3. Voeg die pannekoeke by die pan en verhit vir 1 tot 2 minute per kant, en draai een keer om. Die oppervlak moet liggies bros word aan die rande en eweredig deurwarm wees, met 'n liggoue afwerking.


  • 4. Plaas die pannekoeke oor op 'n warm opdienbord. Skep die warm bessiekompot oor een kant, en laat 'n klein hoeveelheid natuurlik oor die oppervlak vloei.


  • 5. Plaas die geklopte room langsaan of bo-op die pannekoeke in 'n netjiese, beheerde hopie. Bestrooi eweredig met die versiersuiker net voor opdiening.


    • Uitleg en bediening



    Rangskik die pannekoeke effens verskuif eerder as hoog op mekaar gestapel, sodat die kompot sigbaar bly. Die room moet met rustige volume sit, en die versiersuiker moet soos 'n fyn sluier voorkom, nie 'n swaar laag nie. Bedien onmiddellik terwyl die pannekoeke warm is en die room duidelik afsonderlik bly.

    Professionele notas



  • Verhit die kompot net totdat dit vloeibaar is; oormatige hitte maak die vrugte dof en verdun die afwerking.

  • Die pannekoeke moet in botter herverhit word, nie daarin verdrink nie, sodat die buitekant delikaat bly.

  • Voeg die versiersuiker op die laaste oomblik by om sy skoon, droë voorkoms te behou.
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