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Raspberry Cream Pavlova

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)14.793
Energy (kCal)344.73
Carbohydrates (g)29.4102
Total fats (g)20.1768
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. preheat oven to 150 degrees C. | 2. line a baking sheet with silicone paper and mark a 8inch circle on it. | 3. whisk the egg whites until they are stiff. | 4. then whisk in the sugar 1 teaspoon full at a time, until all added | 5. blend the vinegar with the cornflour and whisk in. | 6. spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre. | 7. place the baking sheet in oven then immediately turn down the heat to 140 degrees C | 8. leave to cook for 1 hour. | 9. then turn the heat right off but leave pavlova inside until it's completely cold. | 10. to serve:. | 11. fold together the cream and fruit and pile into the centre of the pavlova. | 12. leave to stand in the fridge for about an hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg white 3 51.48 0.7227 10.790999999999999 0.1683
    caster sugar 175 - - - -
    vinegar 1 teaspoon 1.05 0.0465 0.0 0.0
    cornflour 1 teaspoon - - - -
    whipping cream 1/2 whipped 175.2 1.776 1.3019999999999998 18.546
    raspberry 225 g 117.0 26.865 2.7 1.4625

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



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