Citrus assortment its own sherbet and four quarters sponge cake

3 h
Vegetarian Suitable for vegetarians
Type of dish: Dessert, Finger foods
Temperature: Room temperature
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Mint 33.333 g
Mandarin purée 0.167 kg
Sugar 0.042 kg
Stabiliser 6.667 g
Eggs 1.0 ud
Sugar 0.042 kg
Plain flour 0.042 kg
Raising agent 0.667 g
Butter 0.042 kg
Orange zest grater 1.667 g
Grand Marnier 0.008 l
Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

  • Place the citric supremes on a dinner plate in a crown shape and dip them with the orange infusion.
  • Place the four quarter sponge cake in the center of the plate, soaking it with a little of the infusion.
  • Arrange a quenelle of mandarin sherbet on top of the cake.
  • Decorate with the chocolate.
Nutritional information (1 portion)
Fiber 5.8 g
Saturates 9.03 g
Monounsaturated fatty acids 4.82 g
Polyunsaturated fatty acids 0.68 g
Cholesterol 65.7 mg
Calcium 89.47 mg
Iron 3.76 mg
Zinc 2.24 mg
Vitamin A 153.07 ug
Vitamin C 66.37 g
Folic acid 59.71 ug
Salt (Sodium) 21.8 mg
Sugars 34.84 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.