Coulant, hibiscus and raspberry sherbet

Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

  • Place a ring in the centre of the plate and 4 to 6 shortbread cubes around it.
  • Place pieces of agar-agar in between the shortbread.
  • Place 4 hibiscus foam buttons around the ring without touching it and place 4 hibiscus porex sticks on top.
  • Remove the ring and place the coulant between the previous ingredients.
  • Place a raspberry sherbet quenelle on the shortbreads.
  • Finally, add the washed strawberries.
Nutritional information (1 portion)
Fiber 3522.33 g
Saturates 6811.42 g
Monounsaturated fatty acids 3255.05 g
Polyunsaturated fatty acids 368.83 g
Cholesterol 34684.44 mg
Calcium 14538.49 mg
Iron 401.55 mg
Zinc 173.85 mg
Vitamin A 124446.59 ug
Vitamin C 16817.65 g
Folic acid 17364.67 ug
Salt (Sodium) 60739.2 mg
Sugars 10928.06 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.