4 h
Type of dish: Dessert
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Freeze-dried raspberry 25.0 g
Frozen raspberry purée 0.125 kg
Red wine 0.03 l
Sugar 0.019 kg
Salad tomato 0.125 kg
Red wine vinegar 0.013 l
Sugar 0.013 kg
Water 0.008 l
Pimienta de cayena en polvo Sosa 0.5 g
Eggs 1.25 ud
Sugar 0.075 kg
Frozen raspberry purée 0.1 kg
Creamed corn 0.005 kg
Concentrated tomato, can 0.09 kg
Egg whites 3.5 ud
Isomalt sugar 60.0 g
Egg yolk 3.0 ud
Freeze-dried raspberry 10.0 g
Plain flour 0.15 kg
Raising agent 1.5 g
Table salt 1.0 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)
Fiber 9.17 g
Saturates 1.92 g
Monounsaturated fatty acids 2.23 g
Polyunsaturated fatty acids 1.27 g
Cholesterol 201.06 mg
Calcium 107.48 mg
Iron 3.39 mg
Zinc 1.4 mg
Vitamin A 144.74 ug
Vitamin C 44.77 g
Folic acid 109.89 ug
Salt (Sodium) 3354.44 mg
Sugars 11492.94 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.