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Panna Cotta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.8398
Energy (kCal)2100.534
Carbohydrates (g)122.108
Total fats (g)174.3968
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle the gelatin over the cold water; let stand for 5 minutes. | 2. In a 3-qt. saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. DO NOT LET IT BOIL! | 3. Stir in the gelatin until throughly dissolved. | 4. Take the cream off the heat and cool about 5 minutes. | 5. Put the sour cream in a medium bowl. | 6. Gently whisk in the warm cream a little at a time until smooth. | 7. Taste for sweetness; it may need another teaspoon of sugar. | 8. Rinse 2/3 cup ramekins, custard cups, or coffee cups with cold water (do not wipe out). | 9. Fill each one 3/4 full with the cream. | 10. Chill for 4-24 hours. | 11. To serve, either unmold by packing cups in hot towels and then turning each out on a dessert plate, or serve in their containers. | 12. Serve alone or with fruit, drizzled liqueor, or purred raspberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 1/2 1/2 unflavored - - - -
    cold water 2 tablespoons 0.0 0.0 0.0 0.0
    heavy whipping cream 3 cups 1224.0 9.863999999999999 10.224 129.888
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    salt 1 pinch - - - -
    vanilla extract 1 1/2 1/2 18.144000000000002 0.797 0.0038 0.0038
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505

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



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