Orange bavaroise
Allergens:
Ingredients for 5 portions
Calculate portions
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
Génoise sponge cake
0.15 ud
Basic syrup
0.025 l
Cointreau
0.003 l
Whipped cream with sugar
0.05 l
Fruit cubes
0.015 kg
English chocolate cream
0.05 l
Plain flour
0.036 kg
Sterilised milk
0.05 l
Sugar
0.01 kg
Creamed corn
0.001 kg
Pasteurised egg yolk
0.006 kg
Dark chocolate 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)
Energy
524.38
kcal
Carbohydrates
59.82
g
Proteins
7.57
g
Lipids
26.87
g
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.
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