Russian Raspberry Creme
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 10.9455 |
| Energy (kCal) | 1678.5713 |
| Carbohydrates (g) | 185.5592 |
| Total fats (g) | 100.341 |
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Cuisine
European >> Eastern European >> Russian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. I small heavy saucepan, combine whipping cream and sugar. Stir over medium heat until sugar dissolves. Remove from heat, set aside. | 2. In another saucepan, combine water and gelatin. Let stand for 5 minutes to soften. Stir over medium heat until gelatin dissolves. Add to whipping cream mixture, and place in medium bowl. Add vanilla and sour cream, mixing well. | 3. Cover and chill in the refrigerator for 30 to 45 minutes or until mixtures thickens. Meanwhile, make raspberry sauce. | 4. Place raspberries in food processor. Cover and blend until pureed. Press berries through a fine-mesh sieve. Discard seeds. | 5. Stir together sugar and cornstarch. Put puree, sugar, and lemon juice in saucepan. Cook and stir over medium heat until thickened and bubbly. Continue to stir 2 minutes more. Remove from heat. Cool to room temperature. | 6. Remove cream from fridge. Spoon about 1/4 cup into the bottom of each of 6 parfait, wine, or cordial glasses. Drizzle 2 tablespoons of raspberry sauce and add another 1/4 cup of cream mixture. Drizzle whatever sauce remains and swirl with a small metal spatula. | 7. Cover and chill in the refrigerator for at least 2 hours and up to 4. To serve, top with a fresh raspberry and fresh herbs. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| whipping cream | 1 1/2 | cups | 525.6 | 5.327999999999999 | 3.906 | 55.638000000000005 | |
| sugar | 3/4 | cup | 604.485 | 151.197 | 0.0 | 0.0 | |
| cold water | 1/2 | cup | 0.0 | 0.0 | 0.0 | 0.0 | |
| gelatin | 1 1/2 | 1/2 | unflavored | - | - | - | - |
| cream | 8 | ounces | sour | 449.056 | 10.5007 | 5.5338 | 43.885 |
| vanilla | 2 | teaspoons | 24.191999999999997 | 1.0626 | 0.005 | 0.005 | |
| raspberry | 1 | cup | 63.96 | 14.6862 | 1.476 | 0.7995 | |
| raspberry | 3 | cups | 63.96 | 14.6862 | 1.476 | 0.7995 | |
| sugar | 1/3 | cup | 604.485 | 151.197 | 0.0 | 0.0 | |
| cornstarch | 1 | teaspoon | 10.16 | 2.4339 | 0.0069 | 0.0013 | |
| lemon juice | 1 | teaspoon | 1.1183 | 0.3508 | 0.0178 | 0.0122 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.