‘Oops. I dropped the cheesecake’

4 h
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Cuisine type: European cuisine
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Freeze-dried raspberry 30.0 g
Basil 25.0 g
Eggs 1.25 ud
Sugar 0.075 kg
Frozen raspberry purée 0.1 kg
Creamed corn 0.005 kg
Plain flour 0.088 kg
Ground almond 0.015 kg
Butter 0.07 kg
Water 0.005 l
Icing sugar 0.019 kg
Raising agent 1.75 g
Egg yolk 0.5 ud
Table salt 0.375 g
Frozen raspberry purée 0.263 kg
Sugar 0.03 kg
Dextrosa 15.0 g
Procrema 100 frío Sosa 0.038 kg
Butter 0.075 kg
Table salt 0.75 g
Elaboration

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

PLATING

  • Sprinkle the plate with some raspberry curd.
  • Arrange a piece of cheesecake on one side of the plate.
  • Cover it partially with pieces of cooked egg yolk sablé.
  • Arrange some crumbled sablé next to the cheesecake.
  • Place a raspberry sorbet quenelle on top of the crumbled sablé.
  • Serve with freeze-dried raspberry and basil. Use these ingredients to decorate the rest of the dish.
Nutritional information (1 portion)
Fiber 7.89 g
Saturates 20.52 g
Monounsaturated fatty acids 10.47 g
Polyunsaturated fatty acids 1.74 g
Cholesterol 214.38 mg
Calcium 236.3 mg
Iron 2.11 mg
Zinc 1.87 mg
Vitamin A 429.99 ug
Vitamin C 35.29 g
Folic acid 68.12 ug
Salt (Sodium) 572.88 mg
Sugars 41.41 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.