3 h
Type of dish: Dessert
Temperature: Cold
Allergens
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of eggs
Traces of eggs
Traces of mustard
Traces of mustard
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Edible flowers 0.05 kg
Avocado 0.5 kg
Rives lime juice, bottle 0.005 l
Granny Smith apple 0.25 kg
Pineapple 0.5 kg
Avocado 0.2 kg
Mango 0.25 kg
Water 0.5 l
Citric acid 5.0 g
Puré de piña congelado 0.088 kg
Frozen passion fruit purée 0.05 kg
Frozen coconut purée 0.025 kg
Frozen mango purée 0.088 kg
Procrema 100 frío Sosa 0.02 kg
Sugar 0.038 kg
Dextrosa 12.5 g
Ácido neutro 1.25 g
Elaboration

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

PLATING

  • Place a round cutter in the center of a bowl and draw a line with the avocado cream around it using a piping bag.
  • Place some fruit inside the ring.
  • Place some cubed portions of the fake passion fruit sponge cake on top of the fruit.
  • Place a couple of sorbet quenelles over the fruits.
  • Add a couple of spoons of vanilla foam to finish.
  • Decorate the dish with flower petals, coriander sprouts, basil and purple shiso.
  • Pour some hibiscus water on to the centre of the plate.
Nutritional information (1 portion)
Fiber 5.58 g
Saturates 10.61 g
Monounsaturated fatty acids 12.16 g
Polyunsaturated fatty acids 26.64 g
Cholesterol 0.7 mg
Calcium 161.88 mg
Iron 2.1 mg
Zinc 41.33 mg
Vitamin A 12.1 ug
Vitamin C 69.12 g
Folic acid 55.84 ug
Salt (Sodium) 50.8 mg
Sugars 43.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.