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Fruit Espuma (Latin American Gelatin Foam)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)43.3759
Energy (kCal)1042.8462
Carbohydrates (g)34.6202
Total fats (g)87.4306
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chill large mixing bowl and mixer's beater whip in your freezer. | 2. Chill the evaporated milk. | 3. Bring water to a boil in a small saucepan. | 4. Stir in gelatin until completely dissolved, then place into refrigerator until cool (but not solid). | 5. Remove the large mixing bowl and whip from freezer, pour the cold evaporated milk into bowl, and whip until fluffy and doubled in volume. | 6. While continuing to beat, slowly pour in cooled gelatin. | 7. When all of the gelatin has been incorporated, pour the mixture into a mold, bowl, or individual cups and chill until set, about 3 hours. | 8. Once set, serve garnished with raspberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 1 1/2 cups 0.0 0.0 0.0 0.0
    raspberry jell o gelatin 6 ounces 151.3 0.0 33.66 0.85
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    raspberry 1 cup 63.96 14.6862 1.476 0.7995

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



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