45 min
Temperature: Cold
Additional culinary preparation: Sweet
Allergens
Milk
Milk
Eggs
Eggs
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Puré de piña congelado 0.05 kg
Egg yolk 1.125 ud
Sugar 0.005 kg
Butter 0.005 kg
Citric acid 0.75 g
Elaboration
  • Mix the yolks, sugar, citric acid and pineapple pulp.
  • Cook in a bain-marie whisking with a balloon whisk and take it off the heat once it reaches 82 ºC. Finally strain it.
  • When the mixture reaches 45 ºC, add the diced butter and melt it.
  • Put it in a pastry bag or in a squeezy bottle.
Nutritional information (1 portion)
Fiber 0.12 g
Saturates 0.86 g
Monounsaturated fatty acids 0.77 g
Polyunsaturated fatty acids 0.26 g
Cholesterol 56.17 mg
Calcium 7.29 mg
Iron 0.36 mg
Zinc 0.18 mg
Vitamin A 47.49 ug
Vitamin C 2.0 g
Folic acid 7.9 ug
Salt (Sodium) 2.5 mg
Sugars 2.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.