Idiazabal cheesecake, liquorice and Baileys-coffee and walnut ice cream

3 h
Temperature: Room temperature
Type of dish: Dessert
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Smoked idiazabal cheese 0.025 kg
Walnut foam 150.0 g
Liquorice coat 125.0 g
Sterilised milk 0.031 l
Cream 0.031 l
Soluble decaffeinated coffee 5.0 g
Egg yolk 0.5 ud
Sugar 0.009 kg
Fish tails 1.0 g
Black coating 70% 0.028 kg
Egg yolk 0.313 ud
Sugar 0.008 kg
Water 0.085 l
Procrema 100 frío Sosa 0.002 kg
Whisky cream 0.025 l
Water 0.125 l
Sugar 0.013 kg
Licorice paste 0.001 kg
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Place a square of cheesecake on the left side of the plate.
  • Pour a strip of cream on top of the cheesecake and allow to overflow.
  • Add little pieces of sponge cake, soaked in a coffee, on top of the cream.
  • Place the caramelized walnuts on the right side of the cream, as a base for the ice cream, and some others to decorate.
  • Place an ice cream quenelle on top of the walnuts.
  • Pour the walnut foam on top of the ice cream.
  • Place small cube of Idiazabal cheese on the plate to garnish the dish.
Nutritional information (1 portion)
Fiber 1.32 g
Saturates 13.56 g
Monounsaturated fatty acids 7.49 g
Polyunsaturated fatty acids 6.21 g
Cholesterol 159.36 mg
Calcium 220.5 mg
Iron 1.77 mg
Zinc 1.48 mg
Vitamin A 219.39 ug
Vitamin C 0.49 g
Folic acid 28.63 ug
Salt (Sodium) 177.54 mg
Sugars 24.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.