90 min
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
J&B whisky, bottle 0.005 l
Soluble decaffeinated coffee 7.813 g
Cream 0.208 l
Cheese spread 0.208 kg
Sugar 0.042 kg
Cocoa 0.01 kg
Elaboration

The following elaboration are necessary for this recipe:

SET UP

  • Semi-whip the cream together with the sugar and then mix it with the spreadable cheese.
  • Place a layer of génoise sponge cake on the bottom of the mould.
  • Soak it in the flavoured syrup.
  • Add half of the cream cheese.
  • Place another layer of the sponge cake with the rest of the cream cheese in the shape of buttons.
  • Keep it in the fridge for 24 hours so that it gains consistency.
  • After 24 hours ration it.
  • Finally, sprinkle with cocoa powder.
  • Serve with diluted caramel.
Nutritional information (1 portion)
Fiber 0.77 g
Saturates 15.58 g
Monounsaturated fatty acids 7.36 g
Polyunsaturated fatty acids 0.85 g
Cholesterol 111.32 mg
Calcium 208.83 mg
Iron 1.37 mg
Zinc 1.26 mg
Vitamin A 259.28 ug
Vitamin C 0.01 g
Folic acid 14.02 ug
Salt (Sodium) 469.67 mg
Sugars 34.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.