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Passion-Fruit Cream (Grenadilla Cream)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.0938
Energy (kCal)581.925
Carbohydrates (g)51.847
Total fats (g)39.46
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a 1-1/2 quart bowl, soften gelatin in 1 tablespoon cold water, 3 to 5 minutes. Stir in 1/2 cup boiling water until gelatin dissolves. Add sugar and juices; stir until sugar dissolves. | 2. Refrigerate until center is syrupy and outer portion has begun to set, 30 to 40 minutes. | 3. In a small bowl, whip 1 cup cream until stiff; fold into partially set gelatin. Spoon mixture into 4 dessert dishes; refrigerate 1 hour or until set. | 4. Decorate each serving with a dollop of whipped cream, cherries, chopped nuts, and ginger pieces. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    gelatin 1 envelope unflavored - - - -
    cold water 1 tablespoon 0.0 0.0 0.0 0.0
    water 1/2 cup boiling 0.0 0.0 0.0 0.0
    sugar 6 tablespoons granulated 119.925 22.503 3.7538 1.8719999999999999
    passion fruit juice 1 cup - - - -
    orange juice 1 cup 111.6 25.791999999999998 1.736 0.496
    whipping cream 1 cup 350.4 3.552 2.6039999999999996 37.092
    cream whipped - - - -
    maraschino cherry 12 - - - -
    nut 2 tablespoons chopped - - - -
    ginger crystallized - - - -

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



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