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Brazilian Passion Fruit Mousse

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.6639
Energy (kCal)2460.3482
Carbohydrates (g)64.4515
Total fats (g)252.2451
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Break passion fruits in half, and empty contents into a bowl. | 2. Use a little water to help rinse the juice out of the skins. | 3. Mix with hands to soften pulp. | 4. Strain through a sieve or cheesecloth. | 5. Stir in sugar and sweetened condensed milk. | 6. In a chilled bowl, beat cream until stiff peaks form. | 7. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. | 8. Refrigerate for 1 hour. (I personally think it is better if you prepare this the nite before and let it set up overnight in the fridge.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    passion fruit 8 - - - -
    white sugar 1 tablespoon 48.762 12.5975 0.0 0.0
    milk 1 can sweetened condensed 827.5862 19.934 8.2399 85.7811
    cream 2 cups 1584.0 31.92 17.424 166.46400000000003

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



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