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

4 h
Type of dish: Dessert
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sesame
Sesame
Soy
Soy
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
Ingredients for 5 portions
Ingredients for portions/units
Black sesame 20.0 g
Water 0.015 l
Coffee 0.002 kg
Table salt 0.5 g
Sesame oil 0.005 l
Sugar 0.015 kg
Water 0.004 l
Egg yolk 2.0 ud
Cream 0.065 l
Fish tails 1.0 g
Sugar 0.038 kg
Cream 0.075 l
Butter 0.023 kg
Egg yolk 0.5 ud
Plain flour 0.038 kg
Raising agent 1.0 g
Egg whites 1.25 ud
Sugar 0.013 kg
Water 0.031 l
Frozen passion fruit purée 0.125 kg
Prosorbete 100 frío Sosa 18.75 g
Sugar 0.016 kg
Citric acid 0.75 g
Egg whites 2.05 ud
Frozen passion fruit purée 0.063 kg
Sugar 0.025 kg
Xantana rubber 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)
Fiber 3.89 g
Saturates 16.9 g
Monounsaturated fatty acids 11.33 g
Polyunsaturated fatty acids 4.91 g
Cholesterol 211.11 mg
Calcium 138.39 mg
Iron 3.75 mg
Zinc 1.76 mg
Vitamin A 304.05 ug
Vitamin C 10.24 g
Folic acid 47.45 ug
Salt (Sodium) 137.81 mg
Sugars 34.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.