3 h
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.066 kg
Water 0.007 l
Cream 0.132 l
Sugar 0.013 kg
Soluble coffee, sachet 0.003 ud
Creamed corn 0.004 kg
Pasteurised egg yolk 0.032 kg
Fish tails 3.947 g
Cream 0.197 l
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Elaboration

For this recipe, the following elaborations are needed:

METHOD

  • Make a medium sized amount of caramel with the sugar and water.
  • Add the cream and dissolve the caramel to obtain a toffee sauce.
  • Mix the sugar, the coffee, the cornstarch and the egg yolks and sieve.
  • Add to the toffee sauce and heat up to 85 ºC to obtain pasteurization.
  • Dissolve the soaked gelatine into the mixture.
  • Cool the cream to 27 ºC.
  • Semi-whip the cream and add it to the mixture with gentle folding movements.
  • Place into the chosen mould format and cool.
  • Cover with the sponge cake and soak it in light syrup.
  • Give a blast of cold until set.
  • Remove from the moulds, portion and decorate with whipped cream.
  • Serve with English cream.
Nutritional information (1 portion)
Fiber 0.2 g
Saturates 18.51 g
Monounsaturated fatty acids 9.01 g
Polyunsaturated fatty acids 1.18 g
Cholesterol 213.49 mg
Calcium 69.96 mg
Iron 0.91 mg
Zinc 0.69 mg
Vitamin A 291.9 ug
Vitamin C 0.19 g
Folic acid 16.39 ug
Salt (Sodium) 73.1 mg
Sugars 31.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.