Carrot cake, coconut and curry ice cream and puffed rice
3 h
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Carrot jelly
112.5 g
Carrot cake
200.0 g
Puffed rice
125.0 g
Citrus rice pudding
175.0 g
Citric rice pudding foam
200.0 g
Coconut and curry ice cream
0.15 l
Carrot light foam
125.0 g
Zanahoria
0.11 kg
Gelatina vegetal Sosa
1.75 g
Colas de pescado
0.5 g
Yema de huevo
0.75 ud
Azúcar
0.013 kg
Creamed corn
0.004 kg
Almendra molida
0.038 kg
Grated carrot
0.05 kg
Orange juice
1.0 kg
Ron Bacardí
0.013 l
Claras de huevo
0.75 ud
Azúcar
0.013 kg
Citrus rice pudding
150.0 g
Nata
0.09 l
Agua de azahar
0.001 l
Leche desnatada
0.05 l
Frozen coconut purée
0.075 kg
Procrema 100 frío Sosa
0.013 kg
Dextrosa
0.013 g
Curry granel
1.0 g
Elaboration
For this recipe, the following elaborations are needed:
- Carrot jelly
- Carrot cake
- Puffed rice
- Citric rice pudding
- Citric rice pudding foam
- Coconut and curry ice cream
- Carrot light foam
SET UP
- Place a line of carrot jelly on the centre of the plate.
- Cut the carrot cake into triangles.
- Place a piece of carrot cake on each side.
- Arrange puffed rice and an ice cream quenelle on top.
- Place a spoonful of carrot light foam on top of one of the carrot cake pieces and, on top of the other, the citric rice pudding foam.
Nutritional information (1 portion)
Energy
741.62
kcal
Carbohydrates
61.55
g
Proteins
10.06
g
Lipids
48.65
g
Fiber
4.83
g
Saturates
8.45
g
Monounsaturated fatty acids
9.33
g
Polyunsaturated fatty acids
15.51
g
Cholesterol
62.54
mg
Calcium
164.0
mg
Iron
1.21
mg
Zinc
0.77
mg
Vitamin A
816.21
ug
Vitamin C
83.72
g
Folic acid
71.95
ug
Salt (Sodium)
405.91
mg
Sugars
32.08
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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