120 min
Type of dish: Dessert, Pastries
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Peanuts
Peanuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Melocotón en almíbar 0.133 kg
Pineapple in syrup 0.066 kg
Kiwi 0.05 kg
Frutgel (cold gelatine) 0.02 kg
Sugar 0.01 kg
Creamed corn 0.001 kg
Pasteurised egg yolk 0.007 kg
Elaboration

Para esta receta, son necesarias las siguientes elaboraciones:

MONTAJE

  • Encamisar el molde con la pasta holandesa.
  • Rellenarlo con la crema pastelera.
  • Hornear a 200 ºC.
  • Una vez frío desmoldear.
  • Disponer las frutas previamente laminada sobre la crema.
  • Abrillantar con gel de brillo.
  • Emplatar acompañado de la crema inglesa. 
Nutritional information (1 portion)
Fiber 1.37 g
Saturates 6.16 g
Monounsaturated fatty acids 3.76 g
Polyunsaturated fatty acids 0.9 g
Cholesterol 156.46 mg
Calcium 138.98 mg
Iron 1.22 mg
Zinc 0.91 mg
Vitamin A 167.55 ug
Vitamin C 9.98 g
Folic acid 26.41 ug
Salt (Sodium) 149.64 mg
Sugars 37.04 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.