60 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Skimmed powdered milk 10.0 g
Sugar 0.075 kg
Cream of yoghurt 0.175 kg
Fish tails 11.0 g
Cream 38º 0.25 l
Confruti strawberry 0.01 kg
Water 0.01 l
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • First, mix the powdered milk with the sugar.
  • Then, add the sterilised milk. Boil the mixture.
  • Add the soaked gelatine and pour over the yoghurts.
  • Mix both mixtures by gently folding the two together.
  • Reduce the temperature of the mixture to 27 ºC – 33 ºC.
  • Fold in the whipped cream without sugar.
  • Place the mixture in moulds and put them in the freezer so that the gelatine sets.
  • Take the bavaroise out of the freezer, and put it on a base of sponge cake.
  • Remove from the mould.
  • Ration, plate up and cover with the strawberry coulis.
Nutritional information (1 portion)
Fiber 0.43 g
Saturates 14.25 g
Monounsaturated fatty acids 6.91 g
Polyunsaturated fatty acids 1.06 g
Cholesterol 165.01 mg
Calcium 131.53 mg
Iron 0.88 mg
Zinc 0.85 mg
Vitamin A 241.78 ug
Vitamin C 0.3 g
Folic acid 19.26 ug
Salt (Sodium) 93.8 mg
Sugars 30.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.