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Fabulous Rhubarb Meringue Ice Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)494.1
Energy (kCal)11529.0
Carbohydrates (g)2492.46
Total fats (g)109.8
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the rhubarb in a pan with the sugar & heat gently, stirring occasionally until the sugar is dissolved. Increase the heat to a simmer & cook for 5-6 minutes, until the rhubarb is tender. Remove from the heat & allow to cool. | 2. Put the mascarpone in a bowl & beat in the custard, orange rind & juice until smooth. Fold in the rhubarb & meringue nests until just combined. | 3. Spoon the mixture into a rgid freezer container & cover. Freeze for 1-2 hours, until the mixture starts to harden around the edges & then beat well with a fork to break up the ice crystals. | 4. Returen to the freezer & repeat this process once more. Finally, freeze for 2-3 hours until firm. Remove the ice cream from the freezer around 20 mins before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 450 cut 11529.0 2492.46 494.1 109.8
    caster sugar 125 - - - -
    mascarpone 450 - - - -
    custard 200 - - - -
    orange juice zest 1 juice grated - - - -
    meringue nest 2 crushed - - - -

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



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