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Chalet Hot Raspberry Sauce Garnished With Raspberries and Mint

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.4053
Energy (kCal)509.883
Carbohydrates (g)126.1899
Total fats (g)1.3154
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Puree 1 1/2 cups fresh raspberries in a small blender. | 2. Add the sugar, white pepper, lemon juice, and water. | 3. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl. | 4. Add 2 teaspoons grated lemon zest. | 5. At serving time, heat the sauce slowly to boiling, then remove it from the heat. | 6. Stir in the remaining 1 1/2 cups fresh berries. | 7. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry 1 1/2 cups 95.94 22.0293 2.214 1.1992
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    lemon juice 3 tablespoons 10.065 3.1568 0.1601 0.1098
    water 1/2 cup 0.0 0.0 0.0 0.0
    lemon zest 2 teaspoons grated - - - -
    raspberry 1 1/2 cups 95.94 22.0293 2.214 1.1992
    lemon zest 2 teaspoons grated - - - -
    mint leaf - - - -

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



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