Raspberry-cayenne porex
Allergens:
Ingredients for 5 portions
Calculate portions
Frozen raspberry purée
0.125 kg
Egg whites
4.167 ud
Albumin powder
7.5 g
Sugar
0.05 kg
Xantana rubber
0.75 g
Elaboration
- Whip the raspberry purée, egg whites, albumin powder and sugar using a beater for about 6 minutes at high speed.
- Once the mixture is well whipped, add the xantana gum and then whip for another 6 minutes.
- Put the mixture in a piping bag with a no. 8 nozzle and then pour over a baking tray with baking paper. Let dry in the oven at about 35 ºC.
- Keep in the oven or in a dry place until use.
Nutritional information (1 portion)
Energy
68.73
kcal
Carbohydrates
11.3
g
Proteins
4.73
g
Lipids
0.08
g
Fiber
1.72
g
Saturates
0.03
g
Monounsaturated fatty acids
0.03
g
Polyunsaturated fatty acids
0.03
g
Cholesterol
0.0
mg
Calcium
7.86
mg
Iron
0.2
mg
Zinc
0.1
mg
Vitamin A
0.0
ug
Vitamin C
8.0
g
Folic acid
11.92
ug
Salt (Sodium)
84.13
mg
Sugars
10.65
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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