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Lemon Cream (Citronfromage)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.8022
Energy (kCal)868.644
Carbohydrates (g)106.5763
Total fats (g)37.7976
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside. | 2. Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled. | 3. In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites. | 4. Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours. | 5. To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 separated 286.0 1.44 25.12 19.02
    sugar 7 tablespoons 385.434 96.4068 0.0 0.0
    lemon peel 2 teaspoons grated 1.88 0.64 0.06 0.012
    gelatin 1 envelope unflavored - - - -
    lemon juice 6 tablespoons 20.13 6.3135 0.3202 0.2196
    whipping cream 1/2 cup whipped 175.2 1.776 1.3019999999999998 18.546
    chocolate shaving - - - -

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



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