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Mango Ginger Mousse

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.5622
Energy (kCal)639.548
Carbohydrates (g)57.9913
Total fats (g)35.9205
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the gelatin and saffron in 2-3 tablespoon of warm water for 10 minutes. | 2. Mix the egg yolks, sugar, gelatin and saffron with 2 tablespoon of water in a bowl and place it over a double boiler and whisk continuously to make a thick custard. | 3. When the mixture coats the back of a spoon it is ready remove from stove. | 4. Cool slightly and fold in the mango puree and the candied ginger. | 5. Beat the egg whites in a clean dry bowl till soft peaks form and set aside. | 6. Whip the cream and fold into the mango mixture. | 7. Gently fold in egg whites carefully. | 8. Pipe it into pretty Champange glasses, mini tart crust or mini chocolate shell using a large 5 star nozzle. | 9. Garnish with mint or flowers.Serve chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 separated 214.5 1.08 18.84 14.265
    sugar 4 tablespoons 220.248 55.0896 0.0 0.0
    gelatin 1/2 teaspoon - - - -
    saffron thread 1 pinch - - - -
    mango puree 1 cup canned - - - -
    ginger 1/2 teaspoon chopped candied 0.8 0.1777 0.0182 0.0075
    heavy whipping cream 1/2 cup 204.0 1.6440000000000001 1.704 21.648000000000003
    mint leaf - - - -
    edible flower - - - -

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



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