20 min
Temperature: Cold
Additional culinary preparation: Sweet
Allergens
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Cream 38º 0.333 l
Sugar 0.05 kg
Elaboration
  • Boil the cream with the sugar.
  • Once it boils, add the truffle (taken off the heat) to the chopped black coating and mix .
  • Chill it until it gets to 2ºC.
  • Once cold, keep in the freezer in a bowl covered with cling film.

Observations

  • It is essential to cook the truffle the day before and whip once very cold.
Nutritional information (1 portion)
Fiber 1.21 g
Saturates 16.54 g
Monounsaturated fatty acids 7.62 g
Polyunsaturated fatty acids 0.66 g
Cholesterol 73.43 mg
Calcium 37.33 mg
Iron 0.28 mg
Zinc 0.37 mg
Vitamin A 188.87 ug
Vitamin C 0.0 g
Folic acid 0.6 ug
Salt (Sodium) 31.33 mg
Sugars 16.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.