120 min
Type of dish: Dessert
Temperature: Room temperature, Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Ingredients for 5 portions
Ingredients for portions/units
Melocotón en almíbar 0.25 kg
Frutgel (cold gelatine) 0.001 kg
Elaboration

For this recipe the following elaborations are needed:

SETTING-UP

  • Cover the mould with the dutch dough.
  • Fill it with patissiere cream.
  • Cut the peaches into slices and place them over the patissiere cream in a fanshape. Do it in a way that will be helpful to separate the portions.
  • Bake it at 200 ºC.
  • Once cold, give some shine and remove from the mould and ration.
  • Plate up with the apricot coulis.
Nutritional information (1 portion)
Fiber 1.28 g
Saturates 6.75 g
Monounsaturated fatty acids 3.75 g
Polyunsaturated fatty acids 0.75 g
Cholesterol 112.25 mg
Calcium 95.78 mg
Iron 0.92 mg
Zinc 0.65 mg
Vitamin A 171.44 ug
Vitamin C 3.15 g
Folic acid 19.52 ug
Salt (Sodium) 193.39 mg
Sugars 27.8 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.