2 h 30 min
Type of dish: Dessert
Temperature: Cold
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

  • Cut some cheese and quince sticks.
  • Using the dough of the orange circle make small cylinders.
  • Fill two cylinders, just at the time of plating up, not before, with the cheese mousse.
  • Decorate the dish with Pedro Ximenez sauce and the intxaursaltsa.
  • Decoratively place the cylinders, two chocolates, the honey jelly and the cheese and quince sticks on the plate.
  • Make an ice cream quenelle and decorate it with the crust of Idiazabal.
Nutritional information (1 portion)
Fiber 2.08 g
Saturates 27.46 g
Monounsaturated fatty acids 15.27 g
Polyunsaturated fatty acids 5.12 g
Cholesterol 125.98 mg
Calcium 566.59 mg
Iron 1.22 mg
Zinc 2.57 mg
Vitamin A 464.29 ug
Vitamin C 3.74 g
Folic acid 36.38 ug
Salt (Sodium) 946.13 mg
Sugars 50.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.