6 h
Additional culinary preparation: Sweet
Temperature: Cold
Allergens:
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of eggs
Traces of eggs
Traces of fish
Traces of fish
Traces of gluten
Traces of gluten
Traces of milk
Traces of milk
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Frozen passion fruit purée 0.25 kg
Fish tails 5.0 g
Sugar 0.035 kg
Elaboration
  • Heat a small portion of the passion fruit pulp in a pot along with the gelatine.
  • Pour the mixture into a Tupperware and let stand in the chiller until it is cold and firm.
  • Beat the mixture in the mixer with a metal whisk, fill the moulds and freeze.
  • Cut into 2 cm x 2 cm cubes and keep them in the freezer until use.
Nutritional information (1 portion)
Fiber 0.73 g
Saturates 0.05 g
Monounsaturated fatty acids 0.05 g
Polyunsaturated fatty acids 0.05 g
Cholesterol 0.0 mg
Calcium 8.64 mg
Iron 0.65 mg
Zinc 0.33 mg
Vitamin A 0.0 ug
Vitamin C 13.5 g
Folic acid 14.5 ug
Salt (Sodium) 9.5 mg
Sugars 11.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.