60 min
Temperature: Cold
Additional culinary preparation: Sweet
Allergens
Milk
Milk
Nuts
Nuts
Traces of eggs
Traces of eggs
Traces of gluten
Traces of gluten
Traces of peanuts
Traces of peanuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Fish tails 1.25 g
Gianduja 0.05 kg
Hazelnut praline 0.015 kg
Cream 0.05 l
Cream 0.1 l
Elaboration
  • Place the gelatin in cold water.
  • Heat the liquid cream and add and dilute the gelatin.
  • Pour the mixture over the chopped gianduja and the praline and stir until well mixed.
  • Wait until the temperature of the mixture is between 27-33 ºC.
  • Gradually fold in the whipped cream.
  • Let it set inside the fridge.
Nutritional information (1 portion)
Fiber 0.15 g
Saturates 6.54 g
Monounsaturated fatty acids 3.54 g
Polyunsaturated fatty acids 0.33 g
Cholesterol 33.0 mg
Calcium 17.88 mg
Iron 0.12 mg
Zinc 0.09 mg
Vitamin A 84.99 ug
Vitamin C 0.0 g
Folic acid 1.44 ug
Salt (Sodium) 14.63 mg
Sugars 6.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.