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Prosecco and Fruit Gelatin

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.214
Energy (kCal)1059.5
Carbohydrates (g)22.0293
Total fats (g)110.1992
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Whisk the gealtin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes. | 2. Refrigerate until lukewarm, about 25 minutes. | 3. Stir in the Prosecco. | 4. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour. | 5. Stir in the reaspberries(bubbles will form in the gealtin mixture). | 6. Divide the gelatin among 6 Champagne flutes or parfait glasses. | 7. Cover and refrigerate until the gelatin is set, at least 2 hours or/and up to 2 days. | 8. Dollop the mascarpone cheese atop each serving, then sprinkle with almonds. | 9. Serve with Amaretti cookies. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry gelatin powder 1 package - - - -
    water 1 cup boiling 0.0 0.0 0.0 0.0
    prosecco sparkling wine 2 cups chilled - - - -
    raspberry 1 1/2 cups thawed frozen 95.94 22.0293 2.214 1.1992
    mascarpone cheese 1/3 cup - - - -
    almond 1/2 cup toasted chopped 963.56 0.0 0.0 109.0

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



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