3 h
Type of dish: Finger foods, Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

  • Cut some cheese and quince sticks.
  • Using the dough of the orange circle make small cylinders.
  • Fill two cylinders, just at the time of plating up, not before, with the cheese mousse.
  • Decorate the dish with Pedro Ximenez sauce and the intxaursaltsa.
  • Decoratively place the cylinders, two chocolates, the honey jelly and the cheese and quince sticks on the plate.

Nutritional information (1 portion)
Fiber 1.22 g
Saturates 22.28 g
Monounsaturated fatty acids 12.01 g
Polyunsaturated fatty acids 3.58 g
Cholesterol 102.43 mg
Calcium 479.32 mg
Iron 0.83 mg
Zinc 2.43 mg
Vitamin A 381.86 ug
Vitamin C 2.31 g
Folic acid 28.4 ug
Salt (Sodium) 871.58 mg
Sugars 45.72 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.