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
Ingredients for 5 portions
Ingredients for portions/units
Puré de piña congelado 0.05 kg
Egg yolk 1.125 ud
Sugar 0.005 kg
Butter 0.005 kg
Citric acid 0.75 g
Glucose 0.009 kg
Trimoline 5.0 g
Prosorbete 100 frío Sosa 3.75 g
Tajine 3.0 g
Rum Bacardí, bottle 0.004 l
Puré de piña congelado 0.138 kg
Fish tails 2.5 g
Water 0.135 l
Sugar 0.025 kg
Rum Bacardí, bottle 0.04 l
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 58.92 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.