Light Cointreau custard
Allergens:
Ingredients for 5 portions
Calculate portions
Cream
0.025 l
Sterilised milk
0.063 l
Orange zest grater
1.5 g
Egg yolk
0.6 ud
Sugar
0.013 kg
Fish tails
0.5 g
Cointreau
0.015 l
Elaboration
- Semi-whip the cream.
- Heat the milk with the orange zest.
- Whip and mix the egg yolks with the sugar and lighten them with flavored hot milk.
- Heat the mixture to 82 °C, pass through the sieve and dissolve the gelatine strips into the mix.
- When it drops to about 40 °C, add the whipped cream and Cointreau.
- Pour the mixture into the Siphon, add 1 gas charge and leave it in the fridge until use.
Nutritional information (1 portion)
Energy
55.08
kcal
Carbohydrates
3.39
g
Proteins
1.79
g
Lipids
2.88
g
Fiber
0.03
g
Saturates
1.54
g
Monounsaturated fatty acids
0.9
g
Polyunsaturated fatty acids
0.18
g
Cholesterol
35.98
mg
Calcium
21.35
mg
Iron
0.19
mg
Zinc
0.14
mg
Vitamin A
38.76
ug
Vitamin C
0.63
g
Folic acid
4.25
ug
Salt (Sodium)
15.3
mg
Sugars
3.2
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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