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Stone Fruit Trifle With Lemon Balm (Or Verbena or Mint) Cream

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.5296
Energy (kCal)523.2005
Carbohydrates (g)114.1184
Total fats (g)6.2487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Peel peaches and remove pit. Slice into a bowl. Slice apricots and plums and add to bowl. Toss with anisette and 2 tablespoons sugar. | 2. Whip mascarpone and yogurt together with lemon verbena and remaining 2 tablespoons sugar. Layer fruit in a glass bowl or individual wine glasses and top with cream. Garnish with a sprig of lemon balm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    peach 3 180.18 44.0748 4.2042 1.155
    apricot 3 223.2 51.708 6.51 1.8135
    black plum 2 - - - -
    anisette 1 tablespoon - - - -
    sugar 1/4 cup divided 79.95 15.002 2.5025 1.248
    mascarpone 1 cup - - - -
    yogurt 1/4 cup 37.3625 2.8542 2.1254 1.9906
    mint 2 tablespoons grated - - - -
    mint 1 1 2.508 0.4794 0.1875 0.0416

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



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