Carrot cake, coconut and curry ice cream and puffed rice

Ingredients
Elaboration
Nutritional information

3 h

Type of dish: Dessert

Temperature: Cold

Cuisine type: American cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Carrot jelly 112.5 g

Carrot cake 200.0 g

Puffed rice 125.0 g

Citrus rice pudding 175.0 g

Citric rice pudding foam 200.0 g

Coconut and curry ice cream 0.15 l

Carrot light foam 125.0 g

Ingredients for Carrot jelly (112.5 g) See Recipe

Carrots 0.11 kg

Gelatina vegetal Sosa 1.75 g

Fish tails 0.5 g

Ingredients for Carrot cake (200.0 g) See Recipe

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

Ron Bacardí 0.013 l

Egg whites 0.75 ud

Sugar 0.013 kg

Ingredients for Puffed rice (125.0 g) See Recipe

Bomba rice 0.125 kg

Water 2.5 l

Table salt 0.0 g

Sunflower oil 0.125 l

Four Spices 1.25 g

Ingredients for Citrus rice pudding (175.0 g) See Recipe

Sterilised milk 0.125 l

Oranges 0.05 kg

Bomba rice 0.033 kg

Sugar 0.013 kg

Table salt 0.0 g

Ingredients for Citric rice pudding foam (200.0 g) See Recipe

Citrus rice pudding 150.0 g

Cream 0.09 l

Orange blossom water 0.001 l

Ingredients for Coconut and curry ice cream (0.15 l) See Recipe

Skimmed milk 0.05 l

Frozen coconut purée 0.075 kg

Procrema 100 frío Sosa 0.013 kg

Dextrosa 0.013 g

Bulk curry 1.0 g

Ingredients for Carrot light foam (125.0 g) See Recipe

Carrots 0.125 kg

Soya lecithin 1.5 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)

Energy

741.62

kcal

Carbohydrates

61.55

Proteins

10.06

Lipids

48.65

Fiber 4.83 g

Saturates 8.45 g