75 min
Type of dish: Dessert
Temperature: Room temperature, Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Pineapple in syrup 0.35 kg
Frutgel (cold gelatine) 0.003 kg
Sugar 0.012 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • Cover the mould with the pie-basis dough.
  • Fill it with the patissiere cream.
  • Place the pineapple over the cream, and place in the oven at 200 ºC.
  • Once cold, use frutgel to shine it. Then remove from the mould and ration.
  • Plate up with chocolate English cream.
Nutritional information (1 portion)
Fiber 1.48 g
Saturates 7.28 g
Monounsaturated fatty acids 4.09 g
Polyunsaturated fatty acids 0.83 g
Cholesterol 130.06 mg
Calcium 121.48 mg
Iron 1.19 mg
Zinc 0.82 mg
Vitamin A 162.34 ug
Vitamin C 6.96 g
Folic acid 20.55 ug
Salt (Sodium) 205.24 mg
Sugars 32.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.