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
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 2.24 g
Saturates 16.04 g
Monounsaturated fatty acids 7.67 g
Polyunsaturated fatty acids 0.93 g
Cholesterol 146.99 mg
Calcium 93.32 mg
Iron 0.98 mg
Zinc 0.68 mg
Vitamin A 270.87 ug
Vitamin C 50.38 g
Folic acid 44.13 ug
Salt (Sodium) 58.0 mg
Sugars 50.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.