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St Patrick's Day Parfait

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.2983
Energy (kCal)1367.73
Carbohydrates (g)69.3998
Total fats (g)108.9409
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soften gelatin in 1 tablespoon water. Combine remaining 1/2 cup water, milk, sugar and egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thick. Stir in gelatin; remove from heat. Cool until mixture is partially set. | 2. Divide mixture between 2 medium bowls. Add whipping cream and chocolate to one bowl. Beat egg whites in separate small bowl with electric mixture until soft peaks form. Fold into plain gelatin mixture. Mix in creme de menthe and food coloring. | 3. Alternate layers of chocolate mixture and mint mixture in 6 parfait glasses. Garnish with chocolate shavings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 envelope unflavored - - - -
    cold water 1/2 cup 0.0 0.0 0.0 0.0
    cold water 1 tablespoon 0.0 0.0 0.0 0.0
    milk 1 cup low fat 552.0 13.296 5.496 57.216
    sugar 3/4 cup granulated 239.85 45.006 7.5075 3.7439999999999998
    egg 3 separated 214.5 1.08 18.84 14.265
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546
    chocolate square 1 unsweetened melted 186.18 8.2418 4.1528 15.1699
    creme de menthe 1/4 cup - - - -
    green food coloring 1 -2 drop - - - -
    chocolate shaving - - - -

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



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