Assortment of desserts
Allergens:
Ingredients for 5 portions
Calculate portions
Génoise sponge cake
0.3 ud
Basic syrup
0.013 l
Whipped cream with sugar
0.2 l
Confectioner´s custard
0.1 kg
Dough for stock
0.25 kg
Lemon cream
0.625 l
Italian meringue
0.5 kg
Puff pastry
0.2 kg
Choux pastry
0.2 kg
Whipped cream with sugar
0.3 l
Fondant
0.015 kg
Confruti strawberry
0.175 kg
Water
0.088 l
Sugar
0.088 kg
Fish tails
7.5 g
Cream
0.2 l
Génoise sponge cake
0.25 ud
Basic syrup
0.013 l
Sterilised milk
0.188 l
Ice cream stabiliser
7.5 g
Raspberry coulis
0.125 l
Apricot coulis
0.125 l
Chocolate coating
0.125 kg
Almond sprinkles
0.054 kg
Sugar
0.054 kg
Plain flour
0.022 kg
Eggs
0.643 ud
Lemon
0.016 kg
Plain flour
0.072 kg
Plain flour
0.125 kg
Butter
0.09 kg
Table salt
2.0 g
Sugar
0.003 kg
Egg yolk
0.01 ud
Sterilised milk
0.025 l
Egg whites
3.0 ud
Plain flour
0.04 kg
Strong flour
0.04 kg
Water
0.04 l
Table salt
1.28 g
Margarine puff pastry
0.08 kg
Plain flour
0.06 kg
Water
0.031 l
Confruti raspberry
0.094 kg
Confruti apricot
0.094 kg
Water
0.031 l
Cream
0.05 l
Creamed margarine
0.025 kg
Dark chocolate coating
0.1 kg
Elaboration
For this dessert, the following recipes are necessary:
- Custard and whipped cream cake
- Lemon pie
- Puff pastry cake
- Choux
- Strawberry bavaroise
- Vanilla ice cream
PLATING
- This assortment will include small portions of the recipes.
Nutritional information (1 portion)
Energy
2907.86
kcal
Carbohydrates
336.17
g
Proteins
48.06
g
Lipids
148.92
g
Sugars
224.79
g
Salt (Sodium)
1390.76
mg
Folic acid
147.25
ug
Vitamin C
3.06
g
Vitamin A
1146.83
ug
Zinc
5.29
mg
Iron
8.96
mg
Calcium
404.87
mg
Cholesterol
1125.36
mg
Polyunsaturated fatty acids
21.43
g
Monounsaturated fatty acids
45.28
g
Saturates
68.64
g
Fiber
7.76
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Beers
- Cocktails
- Breakfasts and brunch
- Burguers
- Juices, milkshakes and beverages
- Shellfish
- Bread and pastries
- Pizzas, patty
- Dessert
- Pasta
- Sándwich
- Pastries
- Finger foods
- Ice creams and sorbets
- Legumes
- Salads
- Eggs
- Patty
- liqueur
- Harvard plate
- Main course
- Meats
- Fish
- Birds
- Vegetables
- Soups and creams
- Rices
- Coffee, chocolate and infusion
- Cheeses
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed