Mango sorbet, semolina pudding, chai tea biscuit and white chocolate

4 h
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Mango 0.4 kg
Fish tails 1.5 g
Valhrona white coating 0.046 kg
Sterilised milk 0.031 l
Vanilla 0.125 ud
Glucose 0.002 kg
Cream 0.063 l
Glucose 0.025 kg
Sterilised milk 0.175 l
Vanilla 0.25 ud
Chai tea 1.25 g
Semolina flour 0.023 kg
Sugar 0.02 kg
Eggs 0.5 ud
Butter 0.008 kg
Butter 0.085 kg
Sugar 0.038 kg
Plain flour 0.011 kg
Table salt 1.2 g
Chai tea 0.3 g
Dried ginger 1.5 g
Ground nutmeg 0.75 g
Water 0.025 l
Glucose 0.025 kg
Sugar 0.025 kg
Cream 0.05 l
Sal ahumada 0.25 g
Table salt 0.25 g
Chai tea 2.5 g
Water 0.038 l
Ginger 6.25 g
Frozen mango purée 0.088 kg
Procrema 100 frío Sosa 0.009 kg
Sugar 0.016 kg
Dextrosa 5.0 g
Ácido neutro 2.5 g
Elaboration

For this recipe, you will need to make the following preparations:

PLATING

  • Pipe some white chocolate mousse in the centre of the plate using a piping bag with a round tip of nº 10.
  • Place the semolina cake sliced in half on top of the mousse.
  • On the sides, arrange some pieces of Chai tea cookie and some cubes of mango.
  • Pipe some drops of the Chai tea toffee sauce using a squeeze bottle.
  • Place a quenelle of mango sorbet next to the semolina cake and on top of the cookie.
  • Decorate the quenelle with some pieces of tempered toasted white chocolate.
Nutritional information (1 portion)
Fiber 25.16 g
Saturates 16.64 g
Monounsaturated fatty acids 8.08 g
Polyunsaturated fatty acids 1.99 g
Cholesterol 96.04 mg
Calcium 118.38 mg
Iron 62.99 mg
Zinc 0.42 mg
Vitamin A 3109.81 ug
Vitamin C 262.43 g
Folic acid 32.61 ug
Salt (Sodium) 327.81 mg
Sugars 63.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.