La vie en rose

Ingredients
Elaboration
Nutritional information

4 h

Type of dish: Dessert

Temperature: Cold

Allergens:

Ingredients for 5 portions Calculate portions

Red wine - raspberry sorbet 0.175 l

Red wine fruit jelly 175.0 g

Tomato-cayenne jam 150.0 g

Tomato foam 275.0 g

Pink pepper raspberry curd 200.0 g

Raspberry-cayenne porex 300.0 g

Hibiscus flower infusion 0.25 l

Hibiscus-pink pepper slush 0.15 l

Raspberry tomato cake 325.0 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 (175.0 g) See Recipe

Red wine 0.15 l

Pectin 3.65 g

Sugar 0.015 kg

Citric acid 0.3 g

Ingredients for Tomato-cayenne jam (150.0 g) See Recipe

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

Ingredients for Tomato foam (275.0 g) See Recipe

Tomato 0.25 kg

Fish tails 2.0 g

Sugar 0.02 kg

Citric acid 2.0 g

Table salt 1.0 g

Ingredients for Pink pepper raspberry curd (200.0 g) See Recipe

Eggs 1.25 ud

Sugar 0.075 kg

Frozen raspberry purée 0.1 kg

Creamed corn 0.005 kg

Ingredients for Raspberry-cayenne porex (300.0 g) See Recipe

Frozen raspberry purée 0.125 kg

Egg whites 4.167 ud

Albumin powder 7.5 g

Sugar 0.05 kg

Xantana rubber 0.75 g

Ingredients for Hibiscus flower infusion (0.25 l) See Recipe

Water 0.25 l

Flor de Hibiscus 15.0 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 (325.0 g) See Recipe

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)

Energy

29001.38

kcal

Carbohydrates

11886.45

Proteins

17.76

Lipids

6.75

Fiber 9.17 g

Saturates 1.92 g