75 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pasteurised egg yolk 0.065 kg
Sugar 0.018 kg
Fish tails 0.8 g
Black coating 0.075 kg
Cream 0.2 l
Black chocolate curls 0.01 kg
Orange coulis 0.06 l
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Soaked gelatine.
  • Make an English cream with the milk, yolks and sugar.
  • Dissolve the chocolate and gelatine in the hot cream.
  • Lower the temperature to 25 ºC.
  • Semi-whip the cream and add it to the mixture.
  • Fill the silicone moulds in semi-sphere shapes.
  • Place syrupy flat-rolled discs on the mousse.
  • Once cold, remove from the mould.
  • Decorate with a button of whipped cream with sugar and chocolate shavings.
  • Serve with orange coulis.
Nutritional information (1 portion)
Fiber 1.99 g
Saturates 16.69 g
Monounsaturated fatty acids 8.89 g
Polyunsaturated fatty acids 1.36 g
Cholesterol 240.73 mg
Calcium 84.58 mg
Iron 3.76 mg
Zinc 1.22 mg
Vitamin A 240.19 ug
Vitamin C 0.44 g
Folic acid 24.97 ug
Salt (Sodium) 110.72 mg
Sugars 23.65 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.