Rum baba, grilled pear, vanilla and hot chocolate foam
Ingredients for 5 portions
Calculate portions
Baba
400.0 g
Grilled pear sorbet
0.29 l
Rum soaked raisins cream
150.0 g
Chocolate decorations
0.05 kg
Hot chocolate foam
250.0 g
Light cream with rum and vanilla
200.0 g
Vanilla streusel
175.0 g
Goxo flour (W 170 - 200)
0.25 kg
Water
0.025 l
Sterilised milk
0.025 l
Table salt
1.25 g
Basic syrup
0.125 l
Black coating 70%
0.075 kg
Cream
0.075 l
Black coating 70%
0.1 kg
Egg whites
2.5 ud
Sterilised milk
0.09 l
Vanilla
0.003 ud
Creamed corn
0.011 kg
Rum Negrita
0.008 l
Elaboration
For this dish, the following elaborations are needed:
- Baba
- Grilled pears
- Grilled pear sorbet
- Rum soaked raisin cream
- Light cream with rum and vanilla
- Hot chocolate foam
- Chocolate decorations
- Vanilla streusel
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)
Energy
17460.79
kcal
Carbohydrates
4185.28
g
Proteins
24.79
g
Lipids
61.04
g
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.
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