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Pink Champagne & Cream Fondue

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)148.7517
Energy (kCal)1623.6528
Carbohydrates (g)10.3682
Total fats (g)108.1636
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pout the champagne into a flameproof fondue pot. Transfer to the stove and bring to a gentle simmer over low heat. Add a handful of Gruyere cheese and stir constantly until melt5ed. Continue to add the Gruyere gradually, stirring constantly after each addition. Repeat until all the Gruyere has been added and stir until thoroughly melted and bubbling gently. Stir in the Crottin de Chavignol cheese until melted. | 2. In a bowl, mix the cornstarch with the cream. Stir into the fondue and continue to stir for 3 - 4 minutes, or until thickened and bubbling. Season to taste with salt and pepper. | 3. Using protective mitts, transfer the fondue pot to a lit tabletop burner. To serve, invite your guests to spear pieces of bread and grapes onto fondue forks and dip them into the fondue. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pink champagne 1 3/4 3/4 264.775 0.0 58.905 1.4875
    gruyere cheese 10 1/2 ounces grated 1229.3978 1.0716 88.7369 96.2681
    crottin goat cheese 10 1/2 ounces cut cut 264.775 0.0 58.905 1.4875
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    cream 2 tablespoons 99.0 1.995 1.089 10.404000000000002
    salt - - - -
    pepper - - - -
    french baguette 1 cut 264.775 0.0 58.905 1.4875
    grape 1 bunch seedless - - - -

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



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