La vie en rose

Ingredients
Elaboration
Nutritional information

4 h

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Red wine - raspberry sorbet 0.175 l

Red wine fruit jelly 100.0 g

Tomato-cayenne jam 100.0 g

Tomato foam 1375.0 g

Pink pepper raspberry curd 100.0 g

Raspberry-cayenne porex 150.0 g

Hibiscus flower infusion 0.25 l

Hibiscus-pink pepper slush 0.15 l

Raspberry tomato cake 162.5 g

Freeze-dried raspberry 25.0 g

Ingredients for Red wine - raspberry sorbet (0.175 l) See Recipe

Frozen raspberry purée 0.125 kg

Red wine 0.03 l

Sugar 0.019 kg

Ingredients for Red wine fruit jelly (100.0 g) See Recipe

Red wine 0.086 l

Pectin 2.086 g

Sugar 0.009 kg

Citric acid 0.171 g

Ingredients for Tomato-cayenne jam (100.0 g) See Recipe

Salad tomato 0.083 kg

Red wine vinegar 0.008 l

Sugar 0.008 kg

Water 0.005 l

Pimienta de cayena en polvo Sosa 0.333 g

Ingredients for Tomato foam (1375.0 g) See Recipe

Tomato 1.25 kg

Fish tails 10.0 g

Sugar 0.1 kg

Citric acid 10.0 g

Table salt 5.0 g

Ingredients for Pink pepper raspberry curd (100.0 g) See Recipe

Eggs 0.625 ud

Sugar 0.038 kg

Frozen raspberry purée 0.05 kg

Creamed corn 0.003 kg

Ingredients for Raspberry-cayenne porex (150.0 g) See Recipe

Frozen raspberry purée 0.063 kg

Egg whites 2.083 ud

Albumin powder 3.75 g

Sugar 0.025 kg

Xantana rubber 0.375 g

Ingredients for Hibiscus flower infusion (0.25 l) See Recipe

Water 0.3 l

Flor de Hibiscus 7.5 g

Ingredients for Hibiscus-pink pepper slush (0.15 l) See Recipe

Water 0.063 l

Sugar 0.25 kg

Hibiscus flower infusion 0.075 l

Ingredients for Raspberry tomato cake (162.5 g) See Recipe

Concentrated tomato, can 0.045 kg

Egg whites 1.75 ud

Isomalt sugar 30.0 g

Egg yolk 1.5 ud

Freeze-dried raspberry 5.0 g

Plain flour 0.075 kg

Raising agent 0.5 g

Table salt 0.5 g

Elaboration

For this recipe, the following elaborations are needed:

HOW TO PLATE UP

Make a drawing on the plate with the raspberry curd as if it had been splashed on the plate.
Place some tomato jam on the bottom of the plate on top of the curd.
Place the tomato sponge cake in pieces in the centre of the plate.
Place some pieces of the red wine fruit jelly around the cake.
Pour a raspberry and red wine sorbet over one of the pieces of sponge cake.
Place some tomato foam on the side of the dish.
Place a spoonful of raspberry slush well separated from the sorbet.
Sprinkle with raspberry powder.

Nutritional information (1 portion)

Energy

14777.06

kcal

Carbohydrates

6002.46

Proteins

15.71

Lipids

6.17

Sugars 5803.22 g

Salt (Sodium) 2092.67 mg