Passion-fruit sherbet, black sesame seeds, coffee sponge chocolate cake

Ingredients
Elaboration
Nutritional information

4 h

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

70% chocolate cream 112.5 g

Coating of Kahlua coffee 112.5 g

Biscuit glace of sesame seeds 175.0 g

Caramelised black sesame 50.0 g

Black sesame seed streusel (crumble) 125.0 g

Toffee and meringue sponge cake 225.0 g

Passion fruit sherbet 200.0 g

Passion fruit porex 150.0 g

Ingredients for 70% chocolate cream (112.5 g) See Recipe

Nata 0.031 l

Leche esterilizada 0.031 l

Yema de huevo 0.5 ud

Azúcar 0.011 kg

Colas de pescado 1.5 g

Cobertura negra 0.029 kg

Ingredients for Coating of Kahlua coffee (112.5 g) See Recipe

Agua 0.05 l

Café 0.005 kg

Azúcar 0.003 kg

Kahlua 0.05 l

Ingredients for Biscuit glace of sesame seeds (175.0 g) See Recipe

Black sesame 20.0 g

Agua 0.015 l

Café 0.002 kg

Sal 0.5 g

Aceite de sésamo 0.005 l

Azúcar 0.015 kg

Agua 0.004 l

Yema de huevo 2.0 ud

Nata 0.065 l

Colas de pescado 1.0 g

Ingredients for Caramelised black sesame (50.0 g) See Recipe

Black sesame 40.0 g

Azúcar glass 0.01 kg

Mantequilla 0.003 kg

Ingredients for Black sesame seed streusel (crumble) (125.0 g) See Recipe

Harina floja 0.038 kg

Almendra molida 0.025 kg

Mantequilla 0.038 kg

Azúcar moscovado 0.025 kg

Ingredients for Toffee and meringue sponge cake (225.0 g) See Recipe

Azúcar 0.038 kg

Nata 0.075 l

Mantequilla 0.023 kg

Yema de huevo 0.5 ud

Harina floja 0.038 kg

Raising agent 1.0 g

Claras de huevo 1.25 ud

Azúcar 0.013 kg

Ingredients for Passion fruit sherbet (200.0 g) See Recipe

Agua 0.031 l

Frozen passion fruit purée 0.125 kg

Prosorbete 100 frío Sosa 18.75 g

Azúcar 0.016 kg

Ácido cítrico 0.75 g

Ingredients for Passion fruit porex (150.0 g) See Recipe

Claras de huevo 2.05 ud

Albúmina en polvo 3.75 g

Frozen passion fruit purée 0.063 kg

Azúcar 0.025 kg

Goma Xantana 0.375 g

Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

Make a straight line with the creamed chocolate.
Place some streusel on the ends of the creamed chocolate.
On one side of the creamed chocolate, place a rectangle of the cake soaked with the Kahlua coffee coating.
Place the sesame seed glace biscuit on top of the cake.
Place 3 or 4 pieces of passion fruit porex over the creamed chocolate.
Finally, place two small swirls of passion fruit sherbet on top of the two pieces of streusel.

Nutritional information (1 portion)

Energy

626.47

kcal

Carbohydrates

54.7

Proteins

12.51

Lipids

38.47

Fiber 3.89 g

Saturates 16.9 g