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Berries in Champagne Jelly

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5226
Energy (kCal)1027.6467
Carbohydrates (g)256.794
Total fats (g)1.574
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, pour 2 cups champagne or sparkling white wine, and allow the bubbles to subside. | 2. Sprinkle the gelatine over the top in an even layer. Leave until the gelatine is spongy - do not stir. | 3. Place the remaining champagne in a large saucepan. Add the sugar, lemon and orange rinds, and heat gently, stirring until all sugar is dissolved. | 4. Remove the pan from the heat. Add the gelatine mixture and stir until thoroughly dissolved. Leave the jelly to cool completely, then remove the lemon and orange rind. | 5. Divide the strawberries and blueberries among eight 1/2 cup wine glasses or clear bowls and pour the jelly over them. | 6. Chill until the jelly has fully set. Remove from the fridge 15 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    champagne white wine 1 - - - -
    gelatin 1 1/2 1/2 - - - -
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    lemon 4 slices rind - - - -
    orange 4 slices rind - - - -
    strawberry 1 2/3 cups hulled 81.0667 19.456 1.6973 0.76
    blueberry 1 2/3 2/3 140.6 35.742 1.8253 0.8140000000000001

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



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