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Vaffel med vaniljeis og bærsauce

Vaffel med vaniljeis og bærsauce
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Næringsindhold

Pr. portion på 205 g

% daglig værdi baseret på en kost på 2000 kcal

Kalorier 465 kcal
23% DV
Fedt i alt 21.4g
33% DV
Enkeltumættede fedtsyrer8.3g
Flerumættede fedtsyrer2.1g
Mættede fedtsyrer9.8g
Transfedtsyrer0.4g
Kulhydrat i alt 61.2g
20% DV
Kostfibre2.1g
Stivelse31.6g
Sukkerarter27.5g
Protein 8.6g
17% DV
Animalsk protein3.6g
Vegetabilsk protein5.0g

Om

En dessertvaffel toppet med en kugle vaniljeis og sød bærsauce. Den har et relativt højt indhold af kulhydrat og sukker samt et moderat fedtindhold fra vaffel og is.

Ingredienser

Vitaminer & mineraler

Vitaminer

NæringsstofMængdeDV%Halveringstid
Biotin3.2mcg11%
Cholin52.0mg9%
Folat48.0mcg12%
Niacin1.9mg12%
Pantothensyre0.7mg14%
Riboflavin0.3mg25%
Thiamin0.2mg15%
Vitamin A165.0mcg18%
Vitamin B120.4mcg18%
Vitamin B60.1mg4%
Vitamin C3.8mg4%
Vitamin D0.7mcg3%
Vitamin E0.8mg5%
Vitamin K4.5mcg4%

Mineraler

NæringsstofMængdeDV%Halveringstid
Calcium142.0mg14%
Kobber90.0mcg10%
Jern2.1mg12%
Magnesium22.0mg5%
Fosfor165.0mg24%
Kalium210.0mg4%
Selen13.0mcg24%
Natrium360.0mg16%
Zink0.9mg8%

Vaffel med vaniljeis og bærsauce

Indledning



Dette er et studie i kontrast: en varm vaffel med sprød yderside, kold vaniljeis og en klar bærsauce. Retten afhænger af timing og temperatur, så hver del når tallerkenen i sin rette tilstand. Når den håndteres præcist, er resultatet enkelt, velkomponeret og præcist.

Grundlæggende om opskriften



  • Retkategori: Dessert

  • Køkken eller oprindelse: Klassisk europæisk-inspireret

  • Rettype: Sød ret

  • Udbytte: 1 portion

  • Portionsstørrelse: 205 g

  • Forberedelsestid: 5 minutter

  • Tilberedningstid: 5 minutter

  • Samlet tid: 10 minutter

  • Sværhedsgrad: Nem


    • Udstyr



  • Vaffeljern

  • Lille kasserolle

  • Lille serveringstallerken

  • Spatel


    • Ingredienser



    Til desserten



  • Vaffel, 110 g

  • Vaniljeis, 65 g

  • Bærsauce, 30 g


    • Fremgangsmåde



  • 1. Forvarm vaffeljernet, og varm om muligt serveringstallerkenen kort, så vaflen kan serveres uden forsinkelse.

  • 2. Varm vaflen i vaffeljernet i 2 til 3 minutter, lige indtil ydersiden er sprød, og overfladen er gennemvarm. Vaflen skal føles tør ved berøring og dufte godt, ikke være blød eller dampende.

  • 3. Læg straks vaflen på den varme tallerken.

  • 4. Anbring vaniljeisen ved siden af eller delvist oven på vaflen, så den forbliver intakt og kold. Den skal holde formen med kun let blødgøring langs kanterne.

  • 5. Hæld bærsaucen med en ske over vaflen og omkring isen i en kontrolleret stribe eller en lille sø. Saucen skal fremstå klar og flydende, ikke være smurt tyndt ud over tallerkenen.

  • 6. Servér straks, mens vaflen stadig er sprød, og isen stadig er fast i midten.


    • Anretning og servering



    Placér vaflen let forskudt fra midten, med isen støttet op ad den ene side og bærsaucen påført med tilbageholdenhed. Tallerkenen skal ved første øjekast vise kontrast i temperatur og tekstur. Servér med det samme.

    Professionelle noter



  • Vaflen skal være sprød i serveringsøjeblikket; forsinkelse vil blødgøre dens struktur.

  • Hold bærsaucen afmålt og ren i udtrykket, så den skærper desserten frem for at overdøve den.

  • Isen skal være kold nok til at kontrastere vaflen, men ikke så hård, at den ikke kan spises pænt.
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