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Strawberry Yoghurt Panacotta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)8.6492
Energy (kCal)705.36
Carbohydrates (g)38.042
Total fats (g)63.336
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. For the topping hull and slice the strawberries. Mix with the vinegar and Splenda. Set aside. | 2. For panacotta, blend the strawberries, Splenda and yoghurt, strain into a bowl and set aside. | 3. In a small bowl, sprinkle gelatine over 1/4 cup of the cream and let stand for 5 mins to soften. | 4. In a pan heat remaining cream with vanilla paste over heat until just steaming, stir in gelatine mixture and mix until melted. | 5. Whisk into yoghurt/strawberry mixture. Pour into 6 x 175ml moulds. Cover and refrigerate until set, about 4 hours. | 6. To serve turn out panacotta onto plates and spoon over the marinated strawberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 2 cups sliced 97.28 23.3472 2.0368 0.912
    splenda granular 1/3 cup - - - -
    yoghurt 1 cup - - - -
    gelatin 4 teaspoons - - - -
    cream 3/4 cup 594.0 11.97 6.534 62.424
    vanilla bean paste 1 teaspoon - - - -
    strawberry 1 1/2 cups 97.28 23.3472 2.0368 0.912
    splenda granular 1 tablespoon - - - -
    balsamic vinegar 1 tablespoon 14.08 2.7248 0.0784 0.0

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



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