‘Oops. I dropped the cheesecake’
Allergens:
Ingredients for 5 portions
Calculate portions
Pink pepper raspberry curd
200.0 g
New York cheesecake
325.0 g
Cooked yolk sablé
200.0 g
Freeze-dried raspberry
30.0 g
Basil
25.0 g
Plain flour
0.088 kg
Ground almond
0.015 kg
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:
- New York Cheesecake
- Cooked egg yolk sablé
- Pink pepper raspberry curd
- Raspberry and butter Single-Fat Semi Sorbet of Instrumental Fat (S.F.S.S.I.F)
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)
Energy
671.97
kcal
Carbohydrates
61.23
g
Proteins
13.35
g
Lipids
39.87
g
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.
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