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Suffolk Trifle (English)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2064
Energy (kCal)402.7821
Carbohydrates (g)5.5062
Total fats (g)37.7721
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the macaroons in a glass bowl and pour over the wine and brandy. | 2. Leave macaroons to soak, adding extra wine or brandy if they appear dry. | 3. Pour the single cream into a pan and warm gently until just on the point of boiling. | 4. Beat together the egg, egg yolk and cornflour in a bowl, pour on the cream and whisk Iightly. | 5. Return to a clean saucepan and cook gently, without boiling, until custard has thickened, stirring continuously. | 6. Stir in the sugar and allow the custard to cool a little. Pour over the soaked macaroons and set in a cool place. Carefully smooth the jam over the custard, then sprinkle with almonds and candied peel. | 7. Whip the double cream until it stands in soft peaks and pipe or pile on top of trifle. Serve decorated with extra blanched almonds and candied peel, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    macaroon 4 - - - -
    white wine 4 tablespoons - - - -
    brandy 1 tablespoon 12.6083 0.0 2.805 0.0708
    single cream 1/2 12.6083 0.0 2.805 0.0708
    egg 1 71.5 0.36 6.28 4.755
    egg yolk 1 54.74 0.6103 2.6962 4.5118
    cornflour 1 tablespoon 12.6083 0.0 2.805 0.0708
    caster sugar 1/2 ounce 12.6083 0.0 2.805 0.0708
    raspberry jam 3 ounces 12.6083 0.0 2.805 0.0708
    almond 1 ounce blanched 250.6095 0.0 0.0 28.3495
    peel 1 ounce chopped candied 13.3243 4.5359 0.4252 0.085
    double cream 1/2 12.6083 0.0 2.805 0.0708

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



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