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Maple Chiffon Pie

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.0989
Energy (kCal)990.216
Carbohydrates (g)117.2053
Total fats (g)50.3142
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak gelatin in cold water. | 2. Heat milk, maple syrup and salt in top of double boiler. SLowly add egg yolks. | 3. Add gelatin, stir to dissolve and allow mixture to cool. | 4. Whip cream, flavour it with vanilla, and set half of it aside. | 5. Fold rest along with egg whites into the cooled custard. | 6. Pour into baked pie shell. | 7. Top with remaining whipped cream. | 8. Chill well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pie crust 1 baked - - - -
    gelatin 1 tablespoon - - - -
    cold water 2 tablespoons 0.0 0.0 0.0 0.0
    milk 1/2 cup 74.42 5.8316 3.843 3.9894
    maple syrup 1/2 cup 409.5 105.588 0.063 0.0945
    salt 1/4 teaspoon - - - -
    egg yolk 2 beaten 109.48 1.2206 5.3924 9.0236
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    egg white 2 beaten 34.32 0.4818 7.194 0.1122

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



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