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Persian Cream

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.089
Energy (kCal)634.92
Carbohydrates (g)85.4135
Total fats (g)21.4782
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Sprinkle gelatine over cold water to soften. | 2. Heat milk and sugar in a heavy saucepan (or the top of a double boiler). | 3. Beat the egg yolks and, with the pan off the heat, add to the warmed milk/sugar mix. | 4. Over a very low heat, stir until the custard begins to thicken. | 5. Add the softened gelatine and stir until dissolved. | 6. Cool then stir in rosewater. | 7. Beat the egg whites until stiff and fold into the custard mixture. | 8. Chill for at least four hours. | 9. Serve with fresh or partially frozen berries and whipped cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 tablespoon - - - -
    cold water 1/4 cup 0.0 0.0 0.0 0.0
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    sugar 1/3 cup 268.66 67.1987 0.0 0.0
    egg 2 separated 143.0 0.72 12.56 9.51
    rose water 1 tablespoon 0.0 0.0 0.0 0.0

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



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