3 h
Temperature: Room temperature
Additional culinary preparation: Sweet
Allergens:
Milk
Milk
Traces of gluten
Traces of gluten
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Cornflakes 66.5 g
Sterilised milk 0.178 l
Cream 0.118 l
Brown sugar 0.008 kg
Table salt 0.5 g
Fish tails 1.5 g
Elaboration
  • Preheat the oven to 180 ºC.
  • Place the gelatin sheets into cold water.
  • Place the corn flakes onto a baking tray covered with baking paper and toast in the oven for 12 minutes.
  • Bring the milk, heavy cream and toasted corn flakes to the boil.
  • Let the mixture cool down for 45 minutes. Blend and sieve. Pour the mixture into a saucepan.
  • Add in the brown sugar and the salt and mix until dissolved.
  • Incorporate the gelatin sheets. Pour the mixture into a mould and let it set in the fridge.
  • Cut into cubes of 2 x 2 x 2 cm.
Nutritional information (1 portion)
Fiber 0.48 g
Saturates 5.78 g
Monounsaturated fatty acids 2.62 g
Polyunsaturated fatty acids 0.23 g
Cholesterol 30.82 mg
Calcium 55.57 mg
Iron 0.11 mg
Zinc 0.16 mg
Vitamin A 79.0 ug
Vitamin C 0.64 g
Folic acid 1.78 ug
Salt (Sodium) 82.16 mg
Sugars 5.01 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.