Citrus assortment with sherbet and four quarter sponge cake

80 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Mandarin purée 0.25 kg
Sugar 0.063 kg
Stabiliser 10.0 g
Eggs 1.5 ud
Sugar 0.063 kg
Plain flour 0.063 kg
Raising agent 1.0 g
Butter 0.063 kg
Orange zest grater 2.5 g
Grand Marnier 0.013 l
Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

  • Place the citric supremes on a dinner plate in a crown shape and dip them with the orange infusion.
  • Place the four quarter sponge cake in the center of the plate, soaking it with a little of the infusion.
  • Arrange a quenelle of mandarin sherbet on top of the cake.
  • Decorate with the chocolate.
Nutritional information (1 portion)
Fiber 9.3 g
Saturates 13.62 g
Monounsaturated fatty acids 7.32 g
Polyunsaturated fatty acids 1.06 g
Cholesterol 107.95 mg
Calcium 137.13 mg
Iron 4.91 mg
Zinc 2.02 mg
Vitamin A 258.06 ug
Vitamin C 126.58 g
Folic acid 101.45 ug
Salt (Sodium) 36.05 mg
Sugars 57.86 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.