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Strawberry Panachee

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.2961
Energy (kCal)131.632
Carbohydrates (g)31.1015
Total fats (g)1.3064
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut off the bottom and top of each berry, ending up with about 1 1/4 cups of tops and bottoms. Slice the centers of the berries and set aside. | 2. Process the tops and bottoms of the berries with the jam, in a small food processor, until pureed. Mix the sliced berry centers into the puree. Cover with plastic wrap, and refrigerate until ready to serve. | 3. When ready to serve, coarsely crush the cookies in a plastic zip type bag. Divide the crumbs among four glass bowls or goblets. Spoon about 1/2 of the berry mixture over the crumbs in each bowl/goblet. Stir the creme fraiche well and spoon about 1/3 cup of it (in total) on top of the berries. Then add the remaining berry mixture to each bowl/goblet. Garnish with a dollop of the remaining creme fraiche and a sprig of fresh mint. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 2 1/2 cups ripe hulled 121.6 29.184 2.546 1.14
    strawberry jam 1/4 cup - - - -
    4 cookies shortbread - - - -
    creme fraiche 2/3 cup divided sour - - - -
    mint 4 10.032 1.9175 0.7501 0.1664

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



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