Bavarois Cheese Cake
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.125 l
Sugar
0.08 kg
Cheese spread
0.1 kg
Fish tails
5.0 g
Cream
0.25 l
Génoise sponge cake
0.15 ud
Basic syrup
0.013 l
Strawberry coulis
0.055 l
Plain flour
0.036 kg
Confruti strawberry
0.028 kg
Water
0.028 l
Elaboration
For this recipe the following elaborations are needed:
SETTING-UP
- Heat up the milk (don’t let it boil) and dissolve the sugar and the cheese.
- Hydrate the gelatin in cold water, and after draining, add them to the previous mixture.
- Reduce the temperature of the mixture to 27 ºC.
- Beat the cream, and fold into the mixture.
- Shape and cover it with a base of sponge cake and soaked with basic syrup.
- Put the bavaroise in the freezer.
- Remove from the molds.
- Place on a plate with the strawberry coulis.
Nutritional information (1 portion)
Energy
395.04
kcal
Carbohydrates
36.31
g
Proteins
7.79
g
Lipids
24.15
g
Fiber
0.29
g
Saturates
14.61
g
Monounsaturated fatty acids
6.99
g
Polyunsaturated fatty acids
0.86
g
Cholesterol
126.62
mg
Calcium
149.01
mg
Iron
0.52
mg
Zinc
0.85
mg
Vitamin A
236.29
ug
Vitamin C
0.45
g
Folic acid
13.81
ug
Salt (Sodium)
281.82
mg
Sugars
29.41
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Needed recipes
-
Type of dish
- Juices, milkshakes and beverages
- Burguers
- Beers
- Dessert
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Shellfish
- Meats
- Sándwich
- Ice creams and sorbets
- Birds
- Pastries
- Coffee, chocolate and infusion
- Main course
- Legumes
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Bread and pastries
- Pastas
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed