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Kem Trai Vai Voi Gung- Lychee and Ginger Ice

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the lychees in a blender or food processor together with the ginger and water. Process to a fine puree. | 2. Pour the mixture into a 23cm square baking tin and put into the freezer for 3 hours. | 3. Break the iced mixture into chunks and process again until slushy. | 4. Return to the baking tin and freeze once more until solid. | 5. Allow the mixture to soften lightly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls. | 6. Garnish with mint leaves and lychees. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lychee heavy syrup 100 - - - -
    gingerroot 15 peeled grated - - - -
    water 150 0.0 0.0 0.0 0.0
    mint leaf - - - -
    lychee - - - -

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



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