Grapefruit and pear financier sponge cake with dried fruit puff-pastry and pistachio ice cream

4 h
Suitable for vegetarians
Type of dish: Dessert
Cuisine type: French cuisine
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Soy
Soy
Traces of peanuts
Traces of peanuts
Elaboration

The following dishes are necessary for this recipe:

PLATE UP

  • Chop the pear financier sponge cake into rectangular shapes and place one on one side of the plate.
  • Place the grapefruit supremes and the pear supremes on the financier alternating them.
  • Place the puff pastry over the citric supremes.
  • Decorate with orange jelly around the financier.
  • Place a pistachio ice cream quenelle on another piece of financier or pieces of puff pastry.
  • Decorate the ice cream with the chocolate decorations.
Nutritional information (1 portion)
Energy
8376.16
kcal
Carbohydrates
1735.06
g
Proteins
11.46
g
Lipids
40.62
g
Fiber 6.72 g
Saturates 15.31 g
Monounsaturated fatty acids 10.25 g
Polyunsaturated fatty acids 3.74 g
Cholesterol 89.39 mg
Calcium 78.37 mg
Iron 3.36 mg
Zinc 1.6 mg
Vitamin A 245.76 ug
Vitamin C 41.56 g
Folic acid 45.09 ug
Salt (Sodium) 25108.0 mg
Sugars 1712.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.