Rye biscuit; Cardhu whisky ice cream, prunes and black chocolate

4 h
Type of dish: Dessert
Temperature: Cold
Cuisine type: European cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Chocolate cream 125.0 g
Purne crunch 165.0 g
Water 0.057 l
Cocoa 0.013 kg
Butter 0.05 kg
Molasses 125.0 g
Eggs 0.75 ud
Raising agent 4.0 g
Rye flour 0.057 kg
Cream 0.067 l
Butter 0.05 kg
Table salt 1.0 g
Icing sugar 0.2 kg
Rye flour 0.025 kg
Fine wholemeal flour 0.025 kg
Prunes 0.001 kg
Prunes 0.05 kg
Vanilla 0.1 ud
Negrita 0.05 l
Water 0.125 l
Sugar 0.038 kg
Water 0.175 l
Egg yolk 0.625 ud
Sugar 0.015 kg
Sal ahumada 0.75 g
Procrema 100 frío Sosa 0.004 kg
Cardhu whisky, bottle 0.05 l
Sterilised milk 0.016 l
Cream 0.016 l
Egg yolk 0.315 ud
Sugar 0.005 kg
Black coating 70% 0.013 kg
Fish tails 0.125 g
Elaboration

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

PLATING

  • Place a rectangular scoop of liquorice custard on the bottom of the plate.
  • Pipe some drops of chocolate mousse next to the custard using a piping bag with a round nº6 pipe.
  • Place some crushed rye sponge cake around the liquorice custard and the chocolate mousse.
  • Pipe some drops of prune cream on the liquorice custard. Place the rye sponge cake on the plate.
  • Place some of the rye-prune streusel on the right side of the plate.
  • Place a quenelle of Cardhu whisky ice cream on the streusel.
  • Decorate the dish with the chocolate decorations and the prune chips.
Nutritional information (1 portion)
Fiber 9.26 g
Saturates 22.0 g
Monounsaturated fatty acids 12.7 g
Polyunsaturated fatty acids 2.49 g
Cholesterol 380.7 mg
Calcium 612.24 mg
Iron 7.02 mg
Zinc 2.77 mg
Vitamin A 408.68 ug
Vitamin C 0.34 g
Folic acid 57.76 ug
Salt (Sodium) 181.74 mg
Sugars 84.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.