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Strawberries and Raspberry Puree and Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.1168
Energy (kCal)511.64
Carbohydrates (g)41.5854
Total fats (g)38.8035
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. FRAISES GLACEES:. | 2. Wash and hull strawberries. Put them in a pretty serving bowl and stand the serving bowl in crushed ice. | 3. Put the raspberries in a food processor and puree. Pour through a fine mesh strainer into another bowl and stir in the confectioner's sugar. | 4. Pour the raspberry puree over the strawberries and gently toss to coat. | 5. CREME CHANTILLY:. | 6. Pour the cream into a chilled bowl. Add the sugar and the Chambord and beat until soft peaks form. | 7. TO SERVE:. | 8. Just before serving, pile the Creme Chantilly over the strawberries and sprinkle with the crushed macaroons. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 2 cups 97.28 23.3472 2.0368 0.912
    confectioner ' sugar 1/2 cup - - - -
    raspberry 1 cup thawed frozen 63.96 14.6862 1.476 0.7995
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    confectioner ' sugar 2 tablespoons sifted - - - -
    chambord raspberry liquor 4 -6 teaspoons - - - -
    macaroon 3 -4 crushed - - - -

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



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