RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	2.088
Energy (kCal)	220.46
Carbohydrates (g)	5.4756
Total fats (g)	21.8509
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1158
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	0.4392
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.1253
Tocopherol, beta (mg)	0.0184
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
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)	2.1444
Tocopherol, delta (mg)	0.3198
Arginine (g)	0.0396
Proline (g)	0.1812
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5720
Adjusted Protein (g)	0.0000
Cystine (g)	0.0090
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8685
Copper, Cu (mg)	0.0352
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2756
Total lipid (fat) (g)	21.8509
Vitamin K (phylloquinone) (g)	4.3185
Cholesterol (mg)	67.8000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.3500
Folate, total (g)	8.9875
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	892.6475
Energy (kcal)	220.4600
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3936
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0396
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	3.1528
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	9.7065
Lutein + zeaxanthin (g)	42.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1020
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	11.1150
Fatty acids, total saturated 16:0 (g)	5.5841
Carbohydrate, by difference (g)	5.4756
Vitamin D (IU)	37.8000
Fructose (g)	0.7226
Fluoride, F (g)	1.8000
Aspartic acid (g)	0.1254
Tyrosine (g)	0.0804
Potassium, K (mg)	105.0325
Fatty acids, total saturated 12:0 (g)	0.6300
Vitamin A, RAE (g)	247.2450
Serine (g)	0.0564
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0780
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	1.9986
Histidine (g)	0.0396
Isoleucine (g)	0.0876
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	0.2263
Water (g)	61.8701
Fatty acids, total saturated 8:0 (g)	0.2304
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	46.9600
Sodium, Na (mg)	16.5675
Iron, Fe (mg)	0.2802
Energy (kJ)	922.8200
Ash (g)	0.4655
Caffeine (mg)	0.0000
Glycine (g)	0.0396
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	0.8536
Fatty acids, total polyunsaturated (g)	1.0582
Vitamin E (alpha-tocopherol) (mg)	0.8220
Sucrose (g)	0.0615
Vitamin B-6 (mg)	0.0396
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.3654
Vitamin D (D2 + D3) (g)	0.9600
Vitamin D3 (cholecalciferol) (g)	0.9600
Lysine (g)	0.0744
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.4014
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)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.0224
Folate, food (g)	8.9875
Fatty acids, total saturated 20:1 (g)	0.0405
Fatty acids, total monounsaturated (g)	5.4804
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	13.9472
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	13.8254
Vitamin B-12 (g)	0.0960
Calcium, Ca (mg)	48.6275
Fatty acids, total saturated 10:0 (g)	0.5430
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0546
Glutamic acid (g)	0.3432
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	4.9300
Vitamin E, added (mg)	0.0000
Retinol (g)	243.0000
Leucine (g)	0.1404
Folate, DFE (g)	8.9875
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	2.1048
Tryptophan (g)	0.0396
Threonine (g)	0.0756
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.2096
Protein (g)	2.0880
Cryptoxanthin, beta (g)	0.4500
Fatty acids, total saturated 18:1 undifferentiated (g)	4.7990
Betaine (mg)	0.2460
Phosphorus, P (mg)	43.8375
Tocopherol, gamma (mg)	0.5806

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Rinse and drain raspberries, gently pat dry and set aside. | 2. In a small bowl, stir together the lemon zest and the lemon curd. Stir in the Limoncello liqueur, whisking briskly until combined. | 3. In a separate bowl, whip the cream until soft peaks form. Beat in the lemon extract. Fold in the mascarpone and stir gently; combine well. | 4. In 8 large shot-glasses or ramekins, evenly and attractively layer the lemon curd mixture and the mascarpone mousse (use a pastry bag fitted with a plain tip, if desired). | 5. Top with the fresh berries, and garnish with a mint leaf or sprig of lemon verbena. | 6. Chill until serving time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raspberry	1/4	cup		15.99	3.6716	0.369	0.1999
lemon zest	1	teaspoon	grated	-	-	-	-
lemon curd	1	cup	prepared	-	-	-	-
limoncello	4	tablespoons		-	-	-	-
mascarpone cheese	1/4	cup		-	-	-	-
lemon extract	1/2	teaspoon		0.47	0.16	0.015	0.003
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
mint leaf				-	-	-	-
lemon verbena leaf				-	-	-	-

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

Cooking in progress....

Limoncello, Raspberry & Mascarpone Mousse