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Limoncello Zabaglione & Fresh Raspberries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.412
Energy (kCal)835.79
Carbohydrates (g)105.0975
Total fats (g)36.587
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Divide raspberries among 6 dessert glasses. | 2. Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute. | 3. Bring water (in the bottom of a double boiler) to a simmer. | 4. Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon. | 5. Add limoncello and cream, whisk another 10 minute or until it begins to thicken. | 6. Remove from heat and cool. | 7. Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry 24 -36 0.0 0.0 0.0 0.0
    egg yolk 5 273.7 3.0515 13.481 22.559
    egg 1 71.5 0.36 6.28 4.755
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    limoncello 1 cup - - - -
    whipping cream 1/4 cup 87.6 0.888 0.6509999999999999 9.273

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



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