Blueberry Bavarois Cake
Allergens:
Ingredients for 5 portions
Calculate portions
Confruti strawberry
0.175 kg
Water
0.088 l
Sugar
0.088 kg
Fish tails
7.5 g
Cream
0.2 l
Confruti strawberry
0.005 kg
Water
0.005 l
Elaboration
For this récipe the following elaborations are needed:
SETTING-UP
- Hydrate the gelatin in cold water. Then, heat up the coulis and add the gelatin.
- Reduce the temperature of the mixture to 27-33 ºC. (If it gets too much cooler it will start to curdle).
- Beat the liquid cream and little by little add to the coulis, using a rubber spatula.
- Once mixed, pour the mixture into molds and put them in the freezer to set.
- Cover it with the génoise sponge cake, soak with the syrup and remove from the mold. The sponge cake has to be at the bottom.
- Place the bavaroise on a plate with the blueberry coulis.
Nutritional information (1 portion)
Energy
264.76
kcal
Carbohydrates
32.98
g
Proteins
2.04
g
Lipids
13.65
g
Fiber
0.29
g
Saturates
8.65
g
Monounsaturated fatty acids
3.88
g
Polyunsaturated fatty acids
0.33
g
Cholesterol
44.0
mg
Calcium
20.35
mg
Iron
0.08
mg
Zinc
0.09
mg
Vitamin A
113.32
ug
Vitamin C
0.0
g
Folic acid
0.0
ug
Salt (Sodium)
63.2
mg
Sugars
31.98
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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