Cold apple soup with goat cheese ice cream

Ingredients
Elaboration
Nutritional information

90 min

Type of dish: Dessert

Temperature: Cold

Allergens

Ingredients for 5 portions Calculate portions

Apple soup 0.35 l

Génoise sponge cake 0.5 ud

Goat cheese ice cream 0.25 l

Mint 0.375 g

Apple jelly 100.0 g

Glazed fruit 75.0 g

Ingredients for Apple soup (0.35 l) See Recipe

Reineta apple 1.0 kg

Water 0.2 l

Vanilla 0.5 ud

Sugar 0.06 kg

White wine 0.125 l

Ingredients for Génoise sponge cake (0.5 ud) See Recipe

Eggs 4.0 ud

Sugar 0.12 kg

Plain flour 0.12 kg

Ingredients for Goat cheese ice cream (0.25 l) See Recipe

Water 0.05 l

Sugar 0.05 kg

Glucose 0.025 kg

Lemon juice 0.013 l

Ice cream stabiliser 0.005 g

Goat's cheese 0.063 kg

Cheese spread 0.063 kg

Ingredients for Apple jelly (100.0 g) See Recipe

Reineta apple 0.25 kg

Fish tails 3.75 g

Ingredients for Glazed fruit (75.0 g) See Recipe

Sugar 0.1 kg

Water 0.1 l

Medium golden apple 0.1 kg

Oranges 0.1 kg

Elaboration

For this recipe, the following elaborations are needed:

SET UP

Place a Génoise sponge cake disk onto the centre of a soup dish.
Pour with the cold soup around the sponge cake.
Give the apple jelly a ball shape with a Parisienne scoop and place it on top of the soup.
Decorate the ice cream with the glazed apple and a mint heart.
Serve the dish with a jar with apple juice.

Nutritional information (1 portion)

Energy

650.67

kcal

Carbohydrates

119.13

Proteins

12.88

Lipids

10.43

Fiber 5.74 g

Saturates 4.61 g