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Almond Cream (Crema Di Mandorle)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.2755
Energy (kCal)2564.515
Carbohydrates (g)57.8795
Total fats (g)262.292
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly grease a baking sheet; set aside. | 2. Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs. | 3. In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream. | 4. Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    almond 1 cup blanched chopped 1927.12 0.0 0.0 218.0
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    brandy 2 tablespoons - - - -

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



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