Photo: Sara Cervera
Raspberry plate, posset, raspberry and vanilla condé with rhubarb and lime syrup
24 ingredients
30 min + 1 hr
Serves 4
openrecipes
Condé is a fancy name for rice pudding with fruit: here it comes raspberry-flavoured and served with a medley of other desserts. Pick and choose your favourite elements if you don’t feel like making the whole thing.
Estimated Nutrition (whole recipe, rough)
1189
Calories
34g
Protein
33g
Fat
189g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 free-range egg whites
- 85g/3oz plain flour
- 100g/3½oz caster sugar
- 500ml/18fl oz double cream
- 125g/4½oz sugar
- 3 lemons
- 80g/3oz raspberries
- ¼ leaf gelatine
- 150g/5½oz unsalted butter
- 250g/9oz plain flour
- small pinch salt
- 80g/3oz caster sugar
- 1 egg, plus 1 egg yolk
- 50ml/2fl oz milk
- 25g/1oz unsalted butter
- 50g/1¾oz short-grain rice
- 30g/1oz caster sugar
- 1 vanilla pod
- 75ml/2½fl oz double cream
- ½ leaf gelatine
- 100g/3½oz raspberries
- 100g/3½oz sugar
- 1 lime
- 100g/3½oz rhubarb
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes