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
Orange juice 0.6 kg
Lemon 0.1 kg
Orange flavour 2.5 g
Cream 0.15 l
Sugar 0.135 kg
Fish tails 10.0 g
Cointreau 0.01 l
Cream 0.15 l
Fruit cubes 0.015 kg
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.006 kg
Black coating 0.004 kg
Elaboration

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

PLATING

  • Make the orange and lemon juice. Add to it the sugar, whipped cream and orange paste.
  • Heat this mixture until it reaches 65 ºC.
  • Add in the isinglass (which has previously been soaked).
  • Let this cool off until it reaches 27 ºC, since below this temperature it will start to set.
  • Start whipping the heavy cream and slowly incorporate the previous mixture (which is at 27 ºC). Mix using a rubber spatula, gently fold the mixture.
  • When smooth, pour the mixture into a mould and let the gelatin set in the fridge.
  • Cover with the sponge cake (cut into discs) and pour over the syrup flavoured with liqueur.
  • Remove from the mould and place the portions onto the base of the sponge cake.
  • Plate and decorate the portions with a button of whipped cream and fruits. You can also decorate using the chocolate crème anglaise.
Nutritional information (1 portion)
Fiber 2.26 g
Saturates 16.05 g
Monounsaturated fatty acids 7.67 g
Polyunsaturated fatty acids 0.93 g
Cholesterol 146.96 mg
Calcium 93.36 mg
Iron 1.03 mg
Zinc 0.67 mg
Vitamin A 270.97 ug
Vitamin C 50.39 g
Folic acid 44.18 ug
Salt (Sodium) 58.75 mg
Sugars 49.87 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.