Citric pumpkin
Allergens:
Ingredients for 5 portions
Calculate portions
Oranges
0.125 kg
Pumpkin purée
150.0 g
Caramelized butternut squash
100.0 g
Caramelised pumpkin seeds
50.0 g
Orange sherbet
250.0 l
Light Cointreau custard
125.0 g
4 spice biscuit
125.0 g
Citric supremes (segments)
0.15 kg
Glazed fruit
75.0 g
Icing sugar
0.03 kg
Butter
0.001 kg
Pumpkin seeds
0.05 kg
Orange juice
0.275 l
Glucose
0.013 kg
Trimoline
37.5 g
Orange zest grater
1.5 g
Licor Karpy, botella.
0.015 l
Prosorbete 100 frío Sosa
12.5 g
Procrema 100 frío Sosa
0.025 kg
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
Plain flour
0.032 kg
Hazelnuts
0.032 kg
Table salt
0.667 g
Four Spices
2.0 g
Pink grapefruit
0.1 kg
Oranges
0.1 kg
Mandarin oranges
0.1 kg
Elaboration
For this recipe, the following preparations are necessary:
- Pumpkin puree
- Pumpkin confit in cubes
- Caramelized pumpkin pipes
- Orange sorbet
- Glazed orange
- Sabayon of Cointreau
- 4 spice biscuits
- Citrus supreme (use only orange)
HOW TO SERVE
- Place a mashed pumpkin quenefa in the centre of the plate.
- Arrange two tablespoons of biscuits and pipes around the puree.
- Place cubes of confit pumpkin next to the biscuit and on top 4 slices of orange.
- Put sabayon buttons next to the segments and burn them with the help of a torch.
- Add the orange sorbet.
- Decorate with the glazed orange (grated on the spot.)
Nutritional information (1 portion)
Energy
458.17
kcal
Carbohydrates
76.26
g
Proteins
4.59
g
Lipids
12.69
g
Fiber
3.12
g
Saturates
4.92
g
Monounsaturated fatty acids
5.52
g
Polyunsaturated fatty acids
0.73
g
Cholesterol
51.54
mg
Calcium
72.53
mg
Iron
1.04
mg
Zinc
0.61
mg
Vitamin A
149.87
ug
Vitamin C
61.96
g
Folic acid
48.96
ug
Salt (Sodium)
147.31
mg
Sugars
67.85
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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