Brioche with caramelized pears and apples, dried fruit, curd and honey-ice cream
Allergens:
Ingredients for 5 portions
Calculate portions
Brioche
225.0 g
Soaking appareil
0.325 l
Caramelized fruits
300.0 g
Orange circle
125.0 g
Honey ice cream
0.2 l
Spun sugar
150.0 g
Leche esterilizada
0.25 l
Canela en rama
0.25 ud
Medium golden apple
0.15 kg
Extra conference pear
0.15 kg
Azúcar
0.1 kg
Mantequilla
0.025 kg
Azúcar moreno
0.025 kg
Azúcar
0.025 kg
Orange zest grater
2.5 g
Zumo de naranja
0.025 l
Harina floja
0.025 kg
Nata
0.025 l
Leche esterilizada
0.125 l
Miel
0.075 kg
Yema de huevo
1.5 ud
Ice cream stabiliser
10.0 g
Elaboration
For this recipe, the following preparations are necessary:
PRESENTATION
- Preheat the oven to 220 ºC.
- Soak the brioche in the milk and place carefully onto baking paper, sugar the surface and place butter cubes on top of each piece, bake in the oven and take them out when they are lightly toasted.
- Cut the brioche into two halves lengthwise and place two pieces on the plate.
- Place a selection of caramelized fruit on top and a spoonful of curd.
- Place the orange crisp between the two pieces and add a ball of honey ice cream inside the circle.
- Serve with toasted hazelnuts and a little of the cooking juice from the caramelised fruit.
- Decorate with spun caramel.
Nutritional information (1 portion)
Energy
797.18
kcal
Carbohydrates
113.17
g
Proteins
13.6
g
Lipids
32.25
g
Fiber
3.47
g
Saturates
13.16
g
Monounsaturated fatty acids
12.31
g
Polyunsaturated fatty acids
2.16
g
Cholesterol
255.71
mg
Calcium
187.99
mg
Iron
2.28
mg
Zinc
1.46
mg
Vitamin A
309.97
ug
Vitamin C
7.93
g
Folic acid
63.66
ug
Salt (Sodium)
325.7
mg
Sugars
85.42
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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