3 h
Type of dish: Dessert
Temperature: Cold
Cuisine type: European cuisine
Conservation technique: Refrigeration
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of peanuts
Traces of peanuts
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Edible flowers 0.013 kg
Eggs 1.5 ud
Sugar 0.125 kg
Plain flour 0.188 kg
Raising agent 0.75 g
3.75 g
Bifidus plain yoghurt 1.0 ud
Puré de piña congelado 0.15 kg
Poppy seed 27.5 g
Poppy seed 27.5 g
Malibú 0.015 l
Pineapple juice 0.15 l
Prosorbete 100 frío Sosa 25.0 g
Sugar 0.013 kg
Fresh Sosa (Xilitol) 7.5 g
Blanquilla pear 0.125 kg
Hierba Luisa 2.5 g
Elaboration

For this recipe, the following elaborations are needed:

DISH UP

  • Cut the sponge cake into a small rectangles and place it as a base.
  • Sprinkle some pineapple soup around the sponge cake.
  • Alternate diced peaches and gelatin over the soup.
  • Place a quenelle of ice cream on top of the sponge cake or next to it.
  • Decorate with violet air and edible flowers.
Nutritional information (1 portion)
Sugars 40.0 g
Salt (Sodium) 60.93 mg
Folic acid 26.27 ug
Vitamin C 12.2 g
Vitamin A 58.08 ug
Zinc 1.56 mg
Iron 2.52 mg
Calcium 220.59 mg
Cholesterol 69.67 mg
Polyunsaturated fatty acids 11.19 g
Monounsaturated fatty acids 4.85 g
Saturates 3.25 g
Fiber 4.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.