50 min
Type of dish: Dessert
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.108 kg
Water 0.023 l
Cream 0.263 l
Pasteurised egg yolk 0.06 kg
Creamed corn 0.008 kg
Fish tails 4.5 g
Chocolate micro shavings 0.008 kg
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Make caramel with the sugar and water.
  • Add the cream and dissolve the caramel to obtain a toffee sauce.
  • Meanwhile mix the cornstarch and the yolks.
  • Add the toffee sauce to the mixture and heat up to 85 ºC to obtain pasteurization.
  • Dissolve the soaked gelatine into the mixture.
  • Cool the cream between 27 ºC and 29 ºC.
  • Semi-whip the cream and add it to the mixture with gentle folding movements.
  • Mold in the chosen format and cool.
  • Cover with the sponge cake and soak it in light syrup.
  • Give a cold blast until set.
  • Remove from the mould, portion and decorate with whipped cream.
  • Serve with English cream.
  • For extra decoration try covering with toffee sauce, whipped cream or chocolate shavings to taste.
Nutritional information (1 portion)
Fiber 0.36 g
Saturates 32.56 g
Monounsaturated fatty acids 15.68 g
Polyunsaturated fatty acids 1.93 g
Cholesterol 344.99 mg
Calcium 108.37 mg
Iron 1.4 mg
Zinc 1.1 mg
Vitamin A 497.08 ug
Vitamin C 0.18 g
Folic acid 23.85 ug
Salt (Sodium) 110.17 mg
Sugars 38.15 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.