Carrot cake, coconut and curry ice cream and puffed rice

3 h
Type of dish: Dessert
Temperature: Cold
Cuisine type: American cuisine
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Carrot jelly 112.5 g
Carrot cake 200.0 g
Carrots 0.11 kg
Gelatina vegetal Sosa 1.75 g
Fish tails 0.5 g
Egg yolk 0.75 ud
Sugar 0.013 kg
Creamed corn 0.004 kg
Ground almond 0.038 kg
Grated carrot 0.05 kg
Orange juice 1.0 kg
Rum Bacardí, bottle 0.013 l
Egg whites 0.75 ud
Sugar 0.013 kg
Frozen coconut purée 0.075 kg
Procrema 100 frío Sosa 0.013 kg
Dextrosa 0.013 g
Bulk curry 1.0 g
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Place a line of carrot jelly on the centre of the plate.
  • Cut the carrot cake into triangles.
  • Place a piece of carrot cake on each side.
  • Arrange puffed rice and an ice cream quenelle on top.
  • Place a spoonful of carrot light foam on top of one of the carrot cake pieces and, on top of the other, the citric rice pudding foam.
Nutritional information (1 portion)
Fiber 4.83 g
Saturates 44.41 g
Monounsaturated fatty acids 21.32 g
Polyunsaturated fatty acids 117.4 g
Cholesterol 62.54 mg
Calcium 613.55 mg
Iron 1.21 mg
Zinc 0.77 mg
Vitamin A 816.21 ug
Vitamin C 83.72 g
Folic acid 71.95 ug
Salt (Sodium) 525.79 mg
Sugars 32.08 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.