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Verrines of Limoncello Syllabub With Lemon Sugar and Raspberries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.4
Energy (kCal)109.5
Carbohydrates (g)14.925
Total fats (g)1.0625
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello. | 2. Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine. | 3. In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt or creme fraiche. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve. Garnish with fresh mint and lemon verbena leaves. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry 125 g 65.0 14.925 1.5 0.8125
    limoncello 50 ml 44.5 0.0 9.9 0.25
    lemon zest 2 grated 44.5 0.0 9.9 0.25
    golden caster sugar 50 g 44.5 0.0 9.9 0.25
    double cream 284 ml 44.5 0.0 9.9 0.25
    creme fraiche 2 tablespoons 44.5 0.0 9.9 0.25
    mint leaf 44.5 0.0 9.9 0.25
    lemon verbena leaf 44.5 0.0 9.9 0.25

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



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