Rum baba, grilled pear, vanilla and hot chocolate foam

4 h
Vegetarian Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Sulfites
Sulfites
Elaboration

For this dish, the following elaborations are needed:

SERVING

  • Place the vanilla cream on the plate in a tear shape.
  • Soak the baba with the rum, cut into two and place on top of the cream, placing one half over the other.
  • Place three slices of hot pear around the baba.
  • Decorate with some of the raisin cream and some macerated raisins.
  • Put some streusel on one side of the baba and on top a ball of grilled pears sorbet.
  • Place some drops of the hot chocolate foam and decorate with chocolate. 

 

 

Nutritional information (1 portion)
Fiber 27.49 g
Saturates 30.38 g
Monounsaturated fatty acids 16.42 g
Polyunsaturated fatty acids 2.81 g
Cholesterol 357.01 mg
Calcium 302.65 mg
Iron 8.56 mg
Zinc 3.99 mg
Vitamin A 481.21 ug
Vitamin C 26.85 g
Folic acid 178.29 ug
Salt (Sodium) 362.96 mg
Sugars 3935.78 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.