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Netherlands Fruited Buttermilk Ring

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.0116
Energy (kCal)1339.974
Carbohydrates (g)266.126
Total fats (g)25.3648
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In saucepan stir together gelatin and sugar; add 2 cups of the butter milk. Cook and stir over low heat till gelatin and sugar dissolve. Cool 15 minutes. | 2. Add remaining buttermilk, lemon zest,and lemon juice. Pour into 6-cup mold. Cover and chill overnight. | 3. Unmold onto serving plate. Arrange assorted fruit around mold. Spoon Some of the Vanilla Sauce (directions given below) over; pass remaining sauce. | 4. Vanilla Sauce:. | 5. in small mixing bowl combine egg yolk, powdered sugar, and vanilla. Beat till smooth and well combined. In small mixer bowl whip cream to soft peaks; fold in egg yolk mixture. Cover and chill. Stir before serving. Makes 1 1/2 cups sauce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 2 packages unflavored 647.7 153.85 13.26 0.0
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    buttermilk 5 1/2 cups - - - -
    lemon zest 1 teaspoon - - - -
    lemon juice 1/4 cup 13.42 4.209 0.2135 0.1464
    strawberry 2 cups canned drained 97.28 23.3472 2.0368 0.912
    egg yolk 1 beaten 54.74 0.6103 2.6962 4.5118
    sugar 1/4 cup powdered sifted 79.95 15.002 2.5025 1.248
    vanilla 1/4 teaspoon 3.0239999999999996 0.1328 0.0006 0.0006
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546

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



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