Rum baba, grilled pear, vanilla and hot chocolate foam

4 h
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
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 29.73 g
Saturates 30.59 g
Monounsaturated fatty acids 16.73 g
Polyunsaturated fatty acids 2.94 g
Cholesterol 385.2 mg
Calcium 321.23 mg
Iron 8.94 mg
Zinc 4.25 mg
Vitamin A 495.16 ug
Vitamin C 30.45 g
Folic acid 195.17 ug
Salt (Sodium) 372.56 mg
Sugars 3948.25 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.