Grapefruit and pear financier sponge cake with dried fruit puff-pastry and pistachio ice cream

45 min
Vegetarian Suitable for vegetarians
Type of dish: Finger foods
Temperature: Cold
Additional culinary preparation: Sweet
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Traces of peanuts
Traces of peanuts
Ingredients for 5 portions
Elaboration

The following dishes are necessary for this recipe:

PLATE UP

  • Chop the pear financier sponge cake into rectangular shapes and place one on one side of the plate.
  • Place the grapefruit supremes and the pear supremes on the financier alternating them.
  • Place the puff pastry over the citric supremes.
  • Decorate with orange jelly around the financier.
  • Place a pistachio ice cream quenelle on another piece of financier or pieces of puff pastry.
  • Decorate the ice cream with the chocolate decorations.
Nutritional information (1 portion)
Fiber 2.0 g
Saturates 3.93 g
Monounsaturated fatty acids 1.94 g
Polyunsaturated fatty acids 0.25 g
Cholesterol 25.0 mg
Calcium 21.81 mg
Iron 0.84 mg
Zinc 0.33 mg
Vitamin A 64.14 ug
Vitamin C 13.85 g
Folic acid 13.41 ug
Salt (Sodium) 8355.93 mg
Sugars 570.67 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.