Light Cointreau custard

60 min
Additional culinary preparation: Sweet
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.025 l
Sterilised milk 0.063 l
Orange zest grater 1.5 g
Egg yolk 0.6 ud
Sugar 0.013 kg
Fish tails 0.5 g
Cointreau 0.015 l
Elaboration
  • Semi-whip the cream.
  • Heat the milk with the orange zest.
  • Whip and mix the egg yolks with the sugar and lighten them with flavored hot milk.
  • Heat the mixture to 82 °C, pass through the sieve and dissolve the gelatine strips into the mix.
  • When it drops to about 40 °C, add the whipped cream and Cointreau.
  • Pour the mixture into the Siphon, add 1 gas charge and leave it in the fridge until use.
Nutritional information (1 portion)
Energy
55.08
kcal
Carbohydrates
3.39
g
Proteins
1.79
g
Lipids
2.88
g
Fiber 0.03 g
Saturates 1.54 g
Monounsaturated fatty acids 0.9 g
Polyunsaturated fatty acids 0.18 g
Cholesterol 35.98 mg
Calcium 21.35 mg
Iron 0.19 mg
Zinc 0.14 mg
Vitamin A 38.76 ug
Vitamin C 0.63 g
Folic acid 4.25 ug
Salt (Sodium) 15.3 mg
Sugars 3.2 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.