Steamed coconut sponge, green cardamom and pineapple
For this recipe, the following elaborations are necessary:
- Pineapple curd.
- Pineapple and tajin sherbet.
- Steamed coconut sponge cake.
- Coconut and green cardamom foam.
- White rum slush.
- Pineapple and white rum osmosis.
- Place a little pineapple curd at the bottom of the plate and place the pineapple and white rum osmosis on top of it.
- Add the steamed coconut sponge cake crumbled to the plate
- Place in the center a quenelle of the pineapple and tajine sherbet and the white rum slush.
- Add the foam covering everything except from the sherbet and the slush.
- Arrange 3-4 sheets of fresh coconut on the plate.
- finally decorate with the mint sprigs and sprinkle with the tajine.
Nutritional information (1 portion)
Fiber 1.04 g
Saturates 3.53 g
Monounsaturated fatty acids 1.14 g
Polyunsaturated fatty acids 0.33 g
Cholesterol 58.91 mg
Calcium 17.9 mg
Iron 0.83 mg
Zinc 0.4 mg
Vitamin A 58.59 ug
Vitamin C 8.56 g
Folic acid 19.76 ug
Salt (Sodium) 253.32 mg
Sugars 32.89 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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