RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.1032
Energy (kCal)	658.6666
Carbohydrates (g)	26.7113
Total fats (g)	50.0074
Fatty acids, total saturated 20:0 (g)	0.0468
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1875
Fatty acids, total polyunsaturated 17:1 (g)	0.0765
Fatty acids, total trans-monoenoic (g)	0.9390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3342
Fatty acids, total saturated 4:0 (g)	0.6648
Fatty acids, total trans (g)	1.1694
Riboflavin (mg)	1.3327
Tocopherol, beta (mg)	0.0150
Lactose (g)	2.6280
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0285
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.4313
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.2918
Proline (g)	1.0415
Fatty acids, total polyunsaturated 18:1 t (g)	0.8364
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4219
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	52.6318
Copper, Cu (mg)	0.1197
Maltose (g)	0.0000
Zinc, Zn (mg)	2.7207
Total lipid (fat) (g)	50.0074
Vitamin K (phylloquinone) (g)	3.3300
Cholesterol (mg)	659.7000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1638
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	97.9046
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0681
Vitamin A, IU (IU)	2608.6371
Energy (kcal)	658.6666
Fatty acids, total saturated 16:1 undifferentiated (g)	0.8920
Fatty acids, total saturated 14:1 (g)	0.3201
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.6302
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0081
Sugars, total (g)	22.4916
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1710
Vitamin C, total ascorbic acid (mg)	2.5350
Lutein + zeaxanthin (g)	759.3375
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	1.4415
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0027
Magnesium, Mg (mg)	60.9624
Fatty acids, total saturated 16:0 (g)	11.7152
Carbohydrate, by difference (g)	26.7113
Vitamin D (IU)	290.8300
Fructose (g)	0.0000
Fluoride, F (g)	4.3500
Aspartic acid (g)	2.1859
Tyrosine (g)	0.8697
Potassium, K (mg)	625.8987
Fatty acids, total saturated 12:0 (g)	0.9450
Vitamin A, RAE (g)	610.3125
Serine (g)	1.5423
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.1382
Fatty acids, total trans-polyenoic 22:4 (g)	0.0285
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0081
Fatty acids, total saturated 22:0 (g)	0.0195
Fatty acids, total saturated 14:0 (g)	3.0474
Histidine (g)	0.5236
Isoleucine (g)	1.1388
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1872
Niacin (mg)	0.1807
Water (g)	365.4390
Fatty acids, total saturated 8:0 (g)	0.3516
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0342
Carotene, beta (g)	67.4625
Sodium, Na (mg)	330.3113
Iron, Fe (mg)	4.0577
Energy (kJ)	2757.1391
Ash (g)	3.5578
Caffeine (mg)	0.0000
Glycine (g)	0.7109
Fatty acids, total trans-polyenoic (g)	0.2304
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0198
Fatty acids, total saturated 18:2 undifferentiated (g)	3.4978
Fatty acids, total polyunsaturated (g)	4.2804
Vitamin E (alpha-tocopherol) (mg)	2.4097
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.2887
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.5481
Vitamin D (D2 + D3) (g)	7.1616
Vitamin D3 (cholecalciferol) (g)	4.4400
Lysine (g)	1.4814
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0714
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0158
Pantothenic acid (mg)	2.7544
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.3297
Fatty acids, total trans-polyenoic 18:3i (g)	0.0036
Thiamin (mg)	0.0813
Folate, food (g)	97.9046
Fatty acids, total saturated 20:1 (g)	0.0990
Fatty acids, total monounsaturated (g)	13.6788
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0831
Fatty acids, total polyunsaturated 16:1 t (g)	0.1026
Fatty acids, total polyunsaturated 17:0 (g)	0.2220
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	456.1350
Fatty acids, total polyunsaturated 16:1 c (g)	0.7893
Fatty acids, total saturated (g)	25.8856
Vitamin B-12 (g)	4.2686
Calcium, Ca (mg)	423.8715
Fatty acids, total saturated 10:0 (g)	0.8235
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1863
Glutamic acid (g)	3.0278
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0033
Carotene, alpha (g)	0.4125
Vitamin E, added (mg)	0.0000
Retinol (g)	604.5000
Leucine (g)	1.8405
Folate, DFE (g)	75.2250
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2268
Fiber, total dietary (g)	1.9044
Tryptophan (g)	0.3102
Threonine (g)	0.9480
Fatty acids, total polyunsaturated 18:1 c (g)	11.4522
Manganese, Mn (mg)	0.0483
Protein (g)	26.1032
Cryptoxanthin, beta (g)	17.8500
Fatty acids, total saturated 18:1 undifferentiated (g)	12.2885
Betaine (mg)	0.4500
Phosphorus, P (mg)	349.7250
Tocopherol, gamma (mg)	0.9660

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine chocolate, whisky and cream in a heatproof bowl and place over pan of simmering hot water, stirring until melted. | 2. Remove from the heat and allow cooling slightly. | 3. Beat egg whites to hard peaks. | 4. Beat the yolks with the finely grated orange rind. | 5. Add egg yolk mixture into the cooled chocolate cream, stir. | 6. Fold in the whisked egg whites. | 7. Spoon the mixture into six individual cups or glasses. | 8. Chill in the fridge for at least three hours. | 9. Just before serving, whip the cream for the topping with powdered sugar add the whisky and whip shortly again. | 10. Spoon cream over the mosse, top with orange zest strips and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chocolate	8	ounces	grated	131.5416	21.4776	4.672	3.2659
egg	3		separated	214.5	1.08	18.84	14.265
scotch whisky	2	tablespoons		-	-	-	-
heavy cream	2	tablespoons		306.0	2.4659999999999997	2.556	32.472
orange	1		grated	1.7625	0.4406	0.0352	0.0045
heavy cream	3/4	cup		306.0	2.4659999999999997	2.556	32.472
scotch whisky	2	tablespoons		-	-	-	-
sugar	1/2	teaspoon	powdered	4.8625	1.2471	0.0	0.0
orange	1/2		cut	1.7625	0.4406	0.0352	0.0045

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Scottish Chocolate and Orange Mousse With Whiskey