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Speculoosbavarois

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1963.5447
Energy (kCal)114313.6183
Carbohydrates (g)22051.1518
Total fats (g)2079.7253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the gelatine in a bowl of cold water. | 2. Bring milk to a boil. | 3. Separate the eggs and beat the yolks with the sugar and the vanilla sugar. | 4. Pour this with the boiling milk, beat well and heat just beneath boiling point. | 5. Squeeze water out of the gelatine and mix it with the milk-mixture. | 6. Crumble the speculoos cookies and add them to the mixture. | 7. Leave to cool, but do not wait until it stiffens. | 8. Beat the cream with the powdered sugar. | 9. Beat the egg whites. | 10. Carefully mix the whipped cream and eggwhites with the mixture. | 11. Pour in a round pie plate covered with foil and leave in the fridge for at least 6 hours. | 12. Enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 250 37210.0 2915.8 1921.5 1994.7
    cream 200 ml 669.5183 13.4918 7.3647 70.3603
    vanilla sugar 2 packets - - - -
    egg 3 214.5 1.08 18.84 14.265
    sugar 80 64478.4 16127.68 0.0 0.0
    sugar 25 powdered 11670.0 2993.1 0.0 0.0
    gelatin 10 - - - -
    80 g 71.2 0.0 15.84 0.4

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



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