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Frozen Maple Mousse

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.0995
Energy (kCal)1039.41
Carbohydrates (g)161.9109
Total fats (g)43.4938
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chill a 1 quart mixing bowl in the freezer for 15 minutes. | 2. Heat the maple syrup in the microwave or stovetop until very hot but not boiling. | 3. Keep warm. | 4. In a 2 quart mixing bowl beat the egg white with electric mixer until it begins to thicken. | 5. Slowly add the hot ample syrup, beating continually. | 6. Continue beating until mixture is thick and shiny like a meringue, about 4 minutes. | 7. Quickly rinse and dry beaters. | 8. In chilled bowl beat the cream until stiff, incorporating as much air as possible as you whip, usually about 3-4 minutes. | 9. Gently fold the whipped cream unto the egg mixture. | 10. Pour into a 1 quart mold. | 11. Freeze for at least 2 hours. | 12. Keeps frozen for several days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    maple syrup 3/4 cup 614.25 158.382 0.0945 0.1417
    egg white 1 17.16 0.2409 3.597 0.0561
    heavy cream 1 cup 408.0 3.2880000000000003 3.408 43.29600000000001

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



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