Steamed coconut sponge, green cardamom and pineapple

3 h
Type of dish: Dessert
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Elaboration

For this recipe, the following elaborations are necessary:

SERVING

  • Place a little pineapple curd at the bottom of the plate and place the pineapple and white rum osmosis on top of it.
  • Add the steamed coconut sponge cake crumbled to the plate
  • Place in the center a quenelle of the pineapple and tajine sherbet and the white rum slush. 
  • Add the foam covering everything except from the sherbet and the slush.
  • Arrange 3-4 sheets of fresh coconut on the plate.
  •  finally decorate with the mint sprigs and sprinkle with the tajine.
Nutritional information (1 portion)
Fiber 1.04 g
Saturates 3.53 g
Monounsaturated fatty acids 1.14 g
Polyunsaturated fatty acids 0.33 g
Cholesterol 58.91 mg
Calcium 17.9 mg
Iron 0.83 mg
Zinc 0.4 mg
Vitamin A 58.59 ug
Vitamin C 8.56 g
Folic acid 19.76 ug
Salt (Sodium) 253.32 mg
Sugars 32.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.