White chocolate and cocoa millefeuille with ice cream
Allergens:
Ingredients for 5 portions
Calculate portions
White chocolate sheets
200.0 g
Milky chocolate mousse
200.0 g
Orange jelly
0.125 l
Raspberry sauce
0.1 l
Vanilla spiral
75.0 g
Chocolate ice cream
0.2 l
White coating
0.15 kg
Cocoa
0.05 kg
Sterilised milk
0.067 l
Egg yolk
1.5 ud
Sugar
0.008 kg
Fish tails
1.0 g
Dark chocolate coating
0.073 kg
Cream
0.092 l
Orange juice
0.075 l
Sugar
0.05 kg
Vanilla
0.075 ud
Frozen broken raspberries
0.1 kg
Sugar
0.038 kg
Sterilised milk
0.15 l
Cream
0.025 l
Dark chocolate coating
0.025 kg
Egg yolk
2.25 ud
Sugar
0.045 kg
Ice cream stabiliser
4.0 g
Elaboration
For this recipe, the following elaborations are needed:
- White chocolate sheets
- Milky chocolate mousse
- Orange and vanilla jelly
- Raspberry sauce
- Vanilla spiral
- Chocolate ice cream
HOW TO PLATE UP
- Use a cutter to cut the white chocolate sheets.
- Place buttons of mousse on sheet, covering the entire surface,
- Repeat the same operation and finish off with a new layer of sheet.
- Decorate the dish with the orange jelly and raspberry sauce.
- Place a mouse button on one side of the plate and the sheets on top so that it does not move.
- On the other side of the plate place an ice-cream quenelle.
- Decorate the quenelle with a vanilla spiral.
Nutritional information (1 portion)
Energy
799.33
kcal
Carbohydrates
84.48
g
Proteins
12.9
g
Lipids
44.62
g
Fiber
6.73
g
Saturates
25.13
g
Monounsaturated fatty acids
13.74
g
Polyunsaturated fatty acids
2.04
g
Cholesterol
242.27
mg
Calcium
176.56
mg
Iron
8.08
mg
Zinc
2.34
mg
Vitamin A
316.36
ug
Vitamin C
13.15
g
Folic acid
39.05
ug
Salt (Sodium)
129.63
mg
Sugars
61.46
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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