120 min
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Melocotón en almíbar 0.133 kg
Pineapple in syrup 0.066 kg
Kiwi 0.05 kg
Frutgel (cold gelatine) 0.02 kg
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Line the mould with the dutch dough.
  • Fill it with patissiere cream.
  • Bake at 200 ºC.
  • Once cold, remove from the mold.
  • Place the previously laminated fruits on top of the cream.
  • Glaze with gel.
  • Plate up and serve with English cream.
Nutritional information (1 portion)
Fiber 1.37 g
Saturates 6.16 g
Monounsaturated fatty acids 3.76 g
Polyunsaturated fatty acids 0.9 g
Cholesterol 156.46 mg
Calcium 138.98 mg
Iron 1.22 mg
Zinc 0.91 mg
Vitamin A 167.55 ug
Vitamin C 9.98 g
Folic acid 26.41 ug
Salt (Sodium) 149.64 mg
Sugars 37.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.