2 h 30 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
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 1.83 g
Saturates 27.32 g
Monounsaturated fatty acids 15.23 g
Polyunsaturated fatty acids 5.12 g
Cholesterol 125.53 mg
Calcium 562.26 mg
Iron 1.21 mg
Zinc 2.56 mg
Vitamin A 462.11 ug
Vitamin C 3.23 g
Folic acid 36.28 ug
Salt (Sodium) 943.8 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.