Steamed coconut sponge, green cardamom and pineapple
Allergens:
Ingredients for 5 portions
Calculate portions
Pineapple curd
75.0 g
Pineapple and Tajin sherbet
175.0 g
Steamed coconut sponge cake
300.0 g
Coconut and green cardamom foam
100.0 g
White rum slush
175.0 g
Pineapple and white rum osmosis
137.5 g
Puré de piña congelado
0.05 kg
Yema de huevo
1.125 ud
Azúcar
0.005 kg
Mantequilla
0.005 kg
Ácido cítrico
0.75 g
Almendra molida
0.028 kg
Coco rallado
0.028 kg
Harina floja
0.025 kg
Azúcar glass
0.006 kg
Claras de huevo
1.25 ud
Nata
0.013 l
Claras de huevo
3.75 ud
Azúcar
0.063 kg
Goma Xantana
0.075 g
Colas de pescado
2.5 g
Agua
0.135 l
Azúcar
0.025 kg
Ron Bacardí
0.04 l
Elaboration
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.
SERVING
- 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)
Energy
325.98
kcal
Carbohydrates
38.76
g
Proteins
8.08
g
Lipids
12.17
g
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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