RecipeDB

Cooking in progress....

Restaurant Plaisir-Sante Cafe Verrine

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.8236
Energy (kCal)3924.9481
Carbohydrates (g)540.061
Total fats (g)173.9028
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coffee Mousse - Beat the egg whites and the salt until very firm. Add the espresso and sugar while continuing to beat. Refrigerate for 2 hours. | 2. Chocolate Mousse - Melt the chocolate using a bain-marie or in the microwave. After melting, remove from the heat. In another bowl, combine the butter and egg yolks and then add to the chocolate mixture, mixing gently. | 3. In a different bowl, beat the egg whites and the sugar until soft peaks appear. Incorporate a third of the chocolate-butter mixture, mix, and then add the remaining amount, mixing delicately. Refrigerate for 2 hours. | 4. After the refrigeration time, when ready to assemble, place a layer of coffee mousse at the bottom of each verrine, top with a layer of chocolate mousse and decorate with a chocolate square and a mint leaf. Serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 4 68.64 0.9636 14.388 0.2244
    salt 1/8 teaspoon - - - -
    espresso 3 tablespoons - - - -
    sugar 5 ounces 1208.97 302.394 0.0 0.0
    dark chocolate 12 ounces 1891.4781 205.7833 18.8467 110.2228
    cacao - - - -
    butter 4 ounces 646.38 29.6995 20.1965 54.431999999999995
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    egg white 5 68.64 0.9636 14.388 0.2244
    sugar 1 1/2 1/2 1208.97 302.394 0.0 0.0
    milk chocolate 6 squares - - - -
    mint leaf 6 - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition