RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	9.5071
Energy (kCal)	949.2604
Carbohydrates (g)	89.1603
Total fats (g)	61.1792
Fatty acids, total saturated 20:0 (g)	0.0155
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7238
Fatty acids, total polyunsaturated 17:1 (g)	0.0040
Fatty acids, total trans-monoenoic (g)	0.3829
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0144
Fatty acids, total saturated 4:0 (g)	1.7033
Fatty acids, total trans (g)	0.4577
Riboflavin (mg)	0.5088
Tocopherol, beta (mg)	0.0340
Lactose (g)	6.0681
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0063
Fatty acids, total polyunsaturated 24:1 c (g)	0.0006
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	6.4156
Tocopherol, delta (mg)	0.0340
Arginine (g)	0.3543
Proline (g)	0.8141
Fatty acids, total polyunsaturated 18:1 t (g)	0.3829
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.7699
Adjusted Protein (g)	0.0000
Cystine (g)	0.0826
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.2476
Copper, Cu (mg)	0.2184
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3714
Total lipid (fat) (g)	61.1792
Vitamin K (phylloquinone) (g)	12.6408
Cholesterol (mg)	208.5583
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0391
Menaquinone-4 (g)	4.2633
Phytosterols (mg)	40.8233
Folate, total (g)	95.1632
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0104
Vitamin A, IU (IU)	1949.1083
Energy (kcal)	949.2604
Fatty acids, total saturated 16:1 undifferentiated (g)	1.6874
Fatty acids, total saturated 14:1 (g)	0.0771
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0035
Sugars, total (g)	78.8791
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0455
Vitamin C, total ascorbic acid (mg)	201.4515
Lutein + zeaxanthin (g)	90.7504
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0006
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5617
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0909
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	71.1785
Fatty acids, total saturated 16:0 (g)	16.9393
Carbohydrate, by difference (g)	89.1603
Vitamin D (IU)	36.1267
Fructose (g)	8.3007
Fluoride, F (g)	19.4685
Aspartic acid (g)	1.1246
Tyrosine (g)	0.4490
Potassium, K (mg)	879.1167
Fatty acids, total saturated 12:0 (g)	0.8686
Vitamin A, RAE (g)	530.6152
Serine (g)	0.5263
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4450
Fatty acids, total trans-polyenoic 22:4 (g)	0.0006
Alcohol, ethyl (g)	4.4720
Fatty acids, total polyunsaturated 24:0 (g)	0.0035
Fatty acids, total saturated 22:0 (g)	0.0063
Fatty acids, total saturated 14:0 (g)	6.1116
Histidine (g)	0.2595
Isoleucine (g)	0.4772
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0466
Niacin (mg)	1.5572
Water (g)	525.2012
Fatty acids, total saturated 8:0 (g)	0.6079
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0046
Carotene, beta (g)	133.8819
Sodium, Na (mg)	109.8852
Iron, Fe (mg)	1.7068
Energy (kJ)	3982.6270
Ash (g)	3.0086
Caffeine (mg)	0.0000
Glycine (g)	0.2516
Fatty acids, total trans-polyenoic (g)	0.0748
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0035
Fatty acids, total saturated 18:2 undifferentiated (g)	1.7038
Fatty acids, total polyunsaturated (g)	2.4724
Vitamin E (alpha-tocopherol) (mg)	2.5820
Sucrose (g)	51.6899
Vitamin B-6 (mg)	0.2582
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.6307
Vitamin D (D2 + D3) (g)	0.9813
Vitamin D3 (cholecalciferol) (g)	0.9813
Lysine (g)	0.7193
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0109
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.1361
Pantothenic acid (mg)	1.3931
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0983
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1679
Folate, food (g)	95.1632
Fatty acids, total saturated 20:1 (g)	0.0167
Fatty acids, total monounsaturated (g)	17.0890
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.2518
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0621
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	67.2618
Fatty acids, total polyunsaturated 16:1 c (g)	0.1690
Fatty acids, total saturated (g)	36.4052
Vitamin B-12 (g)	0.7868
Calcium, Ca (mg)	315.4027
Fatty acids, total saturated 10:0 (g)	1.2219
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.3785
Glutamic acid (g)	1.9772
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0006
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	517.1750
Leucine (g)	0.8636
Folate, DFE (g)	95.1632
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0748
Fiber, total dietary (g)	6.8039
Tryptophan (g)	0.1304
Threonine (g)	0.4056
Fatty acids, total polyunsaturated 18:1 c (g)	1.9912
Manganese, Mn (mg)	1.3796
Protein (g)	9.5071
Cryptoxanthin, beta (g)	0.5750
Fatty acids, total saturated 18:1 undifferentiated (g)	14.6655
Betaine (mg)	1.5134
Phosphorus, P (mg)	286.4515
Tocopherol, gamma (mg)	0.4447

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place mixed berries in a small bowl and crush slightly with the back of spoon. | 2. Stir in 3 tablespoons sugar. | 3. Cover with plastic wrap and set aside. | 4. Spray four 3/4 cup ramekins with cooking spray. | 5. In a small bowl, pour 1 tablespoon milk. | 6. Sprinkle gelatin over and allow it to soften (10 minutes). | 7. Meanwhile, combine cream, 1/3 cup milk, vanilla, and 1/4 cup sugar in a saucepan. | 8. Bring to a boil over medium high heat, stirring often. | 9. Remove from heat, add gelatin mixture and stir until melted. | 10. Let the mixture cool slightly down to a warm temperature. | 11. In a medium sized bowl, whisk together mascarpone cheese and sour cream until smooth. | 12. Slowly add the now warm cream mixture into the bowl, whisking constantly. | 13. Pour mixture into prepared ramekins. | 14. Chill until cold and set (at least 3 hours and up to 12) Run a small knife around the edge of the ramekins to loosen the panna cotta. | 15. If that doesn't work, dip the bottom of the ramekin in hot water for a few seconds. | 16. Invert ramekin onto a plate. | 17. Spoon berry sauce over panna cotta. | 18. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
strawberry	12	ounces	thawed drained frozen	108.8621	26.1269	2.2793	1.0206
sugar	3	tablespoons		201.495	50.398999999999994	0.0	0.0
vegetable oil cooking spray				-	-	-	-
milk	1	tablespoon		49.6133	3.8877	2.562	2.6596
gelatin	1 1/4	1/4	unflavored	-	-	-	-
whipping cream	1 1/4	1/4		438.0	4.44	3.255	46.365
milk	1/3	cup		49.6133	3.8877	2.562	2.6596
vanilla	1	tablespoon		37.44	1.6445	0.0078	0.0078
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
mascarpone cheese	1/4	cup		-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262

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

Cooking in progress....

Mascarpone Panna Cotta