Passion-fruit sherbet, black sesame seeds, coffee sponge chocolate cake

Ingredients
Elaboration
Nutritional information

4 h

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

70% chocolate cream 112.5 g

Coating of Kahlua coffee 112.5 g

Biscuit glace of sesame seeds 175.0 g

Caramelised black sesame 50.0 g

Black sesame seed streusel (crumble) 125.0 g

Toffee and meringue sponge cake 225.0 g

Passion fruit sherbet 200.0 g

Passion fruit porex 150.0 g

Ingredients for 70% chocolate cream (112.5 g) See Recipe

Cream 0.031 l

Sterilised milk 0.031 l

Egg yolk 0.5 ud

Sugar 0.011 kg

Fish tails 1.5 g

Dark chocolate coating 0.029 kg

Ingredients for Coating of Kahlua coffee (112.5 g) See Recipe

Water 0.05 l

Coffee 0.005 kg

Sugar 0.003 kg

Kahlua 0.05 l

Ingredients for Biscuit glace of sesame seeds (175.0 g) See Recipe

Black sesame 20.0 g

Water 0.015 l

Coffee 0.002 kg

Table salt 0.5 g

Sesame oil 0.005 l

Sugar 0.015 kg

Water 0.004 l

Egg yolk 2.0 ud

Cream 0.065 l

Fish tails 1.0 g

Ingredients for Caramelised black sesame (50.0 g) See Recipe

Black sesame 40.0 g

Icing sugar 0.01 kg

Butter 0.003 kg

Ingredients for Black sesame seed streusel (crumble) (125.0 g) See Recipe

Plain flour 0.038 kg

Ground almond 0.025 kg

Butter 0.038 kg

Muscovado sugar 0.025 kg

Ingredients for Toffee and meringue sponge cake (225.0 g) See Recipe

Sugar 0.038 kg

Cream 0.075 l

Butter 0.023 kg

Egg yolk 0.5 ud

Plain flour 0.038 kg

Raising agent 1.0 g

Egg whites 1.25 ud

Sugar 0.013 kg

Ingredients for Passion fruit sherbet (200.0 g) See Recipe

Water 0.031 l

Frozen passion fruit purée 0.125 kg

Prosorbete 100 frío Sosa 18.75 g

Sugar 0.016 kg

Citric acid 0.75 g

Ingredients for Passion fruit porex (150.0 g) See Recipe

Egg whites 2.05 ud

Albumin powder 3.75 g

Frozen passion fruit purée 0.063 kg

Sugar 0.025 kg

Xantana rubber 0.375 g

Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

Make a straight line with the creamed chocolate.
Place some streusel on the ends of the creamed chocolate.
On one side of the creamed chocolate, place a rectangle of the cake soaked with the Kahlua coffee coating.
Place the sesame seed glace biscuit on top of the cake.
Place 3 or 4 pieces of passion fruit porex over the creamed chocolate.
Finally, place two small swirls of passion fruit sherbet on top of the two pieces of streusel.

Nutritional information (1 portion)

Energy

626.47

kcal

Carbohydrates

54.7

Proteins

12.51

Lipids

38.47

Fiber 3.89 g

Saturates 16.9 g