4 h
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
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.