50 min
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.075 kg
Water 0.015 l
Cream 0.175 l
Pasteurised egg yolk 0.04 kg
Creamed corn 0.005 kg
Fish tails 3.0 g
Cream 0.25 l
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Make caramel with the sugar and water.
  • Add the cream and dissolve the caramel to obtain a toffee sauce.
  • Meanwhile mix the cornstarch and the yolks.
  • Add the toffee sauce to the mixture and heat up to 85 ºC to obtain pasteurization.
  • Dissolve the soaked gelatine into the mixture.
  • Cool the cream between 27 ºC and 29 ºC.
  • Semi-whip the cream and add it to the mixture with gentle folding movements.
  • Mold in the chosen format and cool.
  • Cover with the sponge cake and soak it in light syrup.
  • Give a cold blast until set.
  • Remove from the mould, portion and decorate with whipped cream.
  • Serve with English cream.
  • For extra decoration try covering with toffee sauce, whipped cream or chocolate shavings to taste.
Nutritional information (1 portion)
Fiber 0.01 g
Saturates 18.94 g
Monounsaturated fatty acids 8.97 g
Polyunsaturated fatty acids 1.03 g
Cholesterol 183.1 mg
Calcium 53.32 mg
Iron 0.68 mg
Zinc 0.52 mg
Vitamin A 283.61 ug
Vitamin C 0.0 g
Folic acid 10.4 ug
Salt (Sodium) 51.2 mg
Sugars 17.62 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.