Corn bread, guayaba sorbet and San Simon da costa cheese foam

Ingredients
Elaboration
Nutritional information

120 min

Type of dish: Dessert

Temperature: Cold

Allergens:

Ingredients for 5 portions Calculate portions

Smoked corn bread 250.0 g

Vanilla cream cheese 125.0 g

Corn cayenne and salt streusel 125.0 g

Cayenne gel 125.0 g

Guava agar-agar 250.0 g

San Simón's foam 325.0 g

Guava ice cream 0.163 kg

Ingredients for Smoked corn bread (250.0 g) See Recipe

Plain flour 0.065 kg

Cornflour 0.038 kg

Raising agent 1.75 g

Sal ahumada 0.5 g

Eggs 0.5 ud

Sugar 0.038 kg

Butter 0.03 kg

Bifidus plain yoghurt 0.125 ud

Sterilised milk 0.031 l

Red wine vinegar 0.01 l

Ingredients for Vanilla cream cheese (125.0 g) See Recipe

Cream 0.063 l

Valhrona white coating 0.05 kg

Cheese spread 0.02 kg

Fish tails 1.5 g

Vanilla 0.25 ud

Ingredients for Corn cayenne and salt streusel (125.0 g) See Recipe

Butter 0.05 kg

Sal ahumada 0.5 g

Table salt 1.0 g

Icing sugar 0.02 kg

Cornflour 0.05 kg

Pimienta de cayena en polvo Sosa 0.25 g

Ingredients for Cayenne gel (125.0 g) See Recipe

Water 0.125 l

Sugar 0.013 kg

Pimienta de cayena en polvo Sosa 1.0 g

Fish tails 5.0 g

Ingredients for Guava agar-agar (250.0 g) See Recipe

Water 0.05 l

Frozen guava purée 0.175 kg

Sugar 0.05 kg

Agar - agar 0.001 kg

Fish tails 1.5 g

Ingredients for San Simón's foam (325.0 g) See Recipe

Sterilised milk 0.075 l

Smoked San Simón cheesse 0.1 kg

Cream 0.15 l

Sal ahumada 0.25 g

Ingredients for Guava ice cream (0.163 kg) See Recipe

Frozen guava purée 0.125 kg

Sugar 0.031 kg

Stabiliser 5.0 g

Elaboration

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

PLATING

Place a slice of smoked corn bread in the centre of the plate.
With a pipping bag and a round 8 mm piping tip, pipe the smoked cream cheese on to the slice of smoked corn bread.
Place a teaspoon full of the savoury corn-cayenne streusel on one side of the plate.
Arrange some cubes of the guayaba agar-agar between the rest of the elements.
With a squeeze bottle or a spoon, drizzle some cayenne gel on top.
Make a quenelle with the guayaba sorbet and place it on the streusel.
Put some San Simon Da Costa cheese foam over the guayaba agar-agar.

Nutritional information (1 portion)

Energy

625.56

kcal

Carbohydrates

63.39

Proteins

10.75

Lipids

37.04

Fiber 4.65 g

Saturates 21.79 g