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Panna Cotta With a Coulis of Lime-Strawberries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4360.4598
Energy (kCal)99575.6028
Carbohydrates (g)11696.0028
Total fats (g)4297.0798
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put gelatine leaves for 10 minutes in cold water. | 2. Split vanilla pods in two (in length). | 3. Mix cream with milk in medium-sized saucepan. | 4. Add vanille pods and gently heat without letting it boil, simmer for 5 minutes. | 5. Squeeze gelatine leaves with your hands and whisk into hot panna cotta beofre | 6. Remove and discard the lemon zest & vanilla pods. | 7. Remove pan from fire and whisk gelatine into hot panna cotta to dissolve. | 8. Rinse ramekins with water (optional: grease with almond oil). | 9. Pour cream into eight wet panna cotta molds or ramekins. | 10. Cover with cling film and leave to rest in fridge for at least 3 hours (or overnight). | 11. For the coulis. | 12. RInse the strawberries quickly under cool water and drain. | 13. Clean and cut in quarters. | 14. Combine in small saucepan with the sugar and four tablespoons of water. | 15. Bring to simmer and remove from heat immediately. | 16. Pour into blender and mix with short pulses. | 17. Cool,to room termperature and refrigerate until ready to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    whipping cream 500 ml 740.5278 7.5067 5.5032 78.3894
    milk 500 74420.0 5831.6 3843.0 3989.4
    sugar 80 g granulated 79.95 15.002 2.5025 1.248
    gelatin 6 - - - -
    vanilla pod 1 - - - -
    lemon zest 1 piece - - - -
    strawberry 500 24320.0 5836.8 509.2 228.0
    sugar 4 tablespoons granulated 79.95 15.002 2.5025 1.248
    lime juice 4 tablespoons 15.125 5.0941 0.2541 0.0424
    raspberry - - - -

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



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