J&B whisky, bottle 0.005 l
Soluble decaffeinated coffee 7.813 g
The following elaboration are necessary for this recipe:
- 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 0.75 g
Saturates 15.58 g
Monounsaturated fatty acids 7.36 g
Polyunsaturated fatty acids 0.85 g
Cholesterol 111.32 mg
Calcium 208.26 mg
Iron 1.35 mg
Zinc 1.26 mg
Vitamin A 259.28 ug
Vitamin C 0.0 g
Folic acid 14.0 ug
Salt (Sodium) 469.67 mg
Sugars 35.93 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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