White Chocolate Bavarois Cake
Allergens:
Ingredients for 5 portions
Calculate portions
Sterilised milk
0.4 l
Pasteurised egg yolk
0.048 kg
Sugar
0.08 kg
Creamed corn
0.008 kg
Fish tails
8.5 g
White coating
0.04 kg
Sugar
0.054 kg
Plain flour
0.054 kg
Ron Bacardí
0.003 l
Orange coulis
0.01 l
Marmalade
0.008 kg
Water
0.003 l
Elaboration
For this recipe the following elaborations are needed:
SETTING-UP
- Hydrate the gelatin in cold water and set aside.
- Beat the cream and keep it in the freezer.
- Prepare a basic English cream, add the hot white coating and the gelatin.
- Reduce the temperature of the mixture to 27-33 ºC.
- Once reached the required temperature, fold in the previously beaten cream using a rubber spatula.
- Once mixed, pour into molds and place in the freezer to set.
- Once set, remove the bavaroise from the freezer and put it on a génoise sponge cake and soak. Turn the mold over and take the bavaroise out.
- Place it on a plate with the orange coulis.
Nutritional information (1 portion)
Energy
458.33
kcal
Carbohydrates
57.23
g
Proteins
10.21
g
Lipids
20.57
g
Fiber
0.4
g
Saturates
11.18
g
Monounsaturated fatty acids
6.36
g
Polyunsaturated fatty acids
1.24
g
Cholesterol
235.6
mg
Calcium
153.45
mg
Iron
1.3
mg
Zinc
1.13
mg
Vitamin A
209.04
ug
Vitamin C
1.47
g
Folic acid
29.63
ug
Salt (Sodium)
158.68
mg
Sugars
45.55
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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