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Christmas Ice-Cream Bombe

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1389.1744
Energy (kCal)88690.562
Carbohydrates (g)17166.3131
Total fats (g)2313.6239
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly grease a 2 litre pudding basin and lime with plastic wrap, allowing the wrap to hang over the sides of the basin. Put in freezer until ready to use. Drain the mango and pineapple in a sieve. | 2. Mix the Grand marnier, strawberry puree and condensed milk in a large bowl. Whisk the cream to soft peaks, then add to the bowl and continue whisking until thick. Fold in the drained fruits, nougat and pistachios. Pour the mixture into the pudding basin, cover with plastic wrap and allow to freeze over night or until firm. | 3. To serve, remove the plastic wrap from the base and invert the pudding onto a chilled serving plate. Remove the bowl, but leave the plastic wrap and refrigerate for 15-25 minutes to soften slightly. | 4. To serve, remove the plastic and de3corate the bombe with strawberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 1 chopped - - - -
    pineapple chunk 160 tinned drained 50542.7286 13047.0765 235.0825 58.7706
    grand marnier 60 71.2 0.0 15.84 0.4
    strawberry 250 pureed 12160.0 2918.4 254.6 114.0
    milk 400 g condensed 920.0 22.16 9.16 95.36
    whipping cream 600 ml 888.6334 9.0081 6.6039 94.0673
    honey nougat chocolate bar 80 g chopped 71.2 0.0 15.84 0.4
    pistachio 35 unsalted chopped 24108.0 1169.6685 867.888 1951.026
    strawberry halved 12160.0 2918.4 254.6 114.0

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



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