carrot cake with insects, foam and coconut-curry ice cream

Allergens:

Ingredients for 5 portions Calculate portions

Grasshoppers 10.0 g

Bamboo worm 10.0 g

Citric rice pudding foam 5.0 g

Puffed rice 5.0 g

Carrot cake 5.0 g

Coconut and curry ice cream 0.05 l

Grillo con cebolla y salsa barbacoa 5.0 g

Ingredients for Citric rice pudding foam (5.0 g) See Recipe

Citrus rice pudding 3.75 g

Cream 0.002 l

Orange blossom water 0.0 l

Ingredients for Puffed rice (5.0 g) See Recipe

Bomba rice 0.005 kg

Water 0.1 l

Table salt 0.0 g

Sunflower oil 0.005 l

Four Spices 0.05 g

Ingredients for Carrot cake (5.0 g) See Recipe

Egg yolk 0.019 ud

Sugar 0.0 kg

Creamed corn 0.0 kg

Ground almond 0.001 kg

Grated carrot 0.001 kg

Orange juice 0.025 kg

Ron Bacardí 0.0 l

Egg whites 0.019 ud

Sugar 0.0 kg

Ingredients for Coconut and curry ice cream (0.05 l) See Recipe

Skimmed milk 0.017 l

Frozen coconut purée 0.025 kg

Procrema 100 frío Sosa 0.004 kg

Dextrosa 0.004 g

Bulk curry 0.333 g

Elaboration

Make the rice crispies.
Make the coconut-curry ice cream.
Make the carrot cake.
make the Citric rice pudding foam.
Plating: Emplatar el arroz inflado con los gusanos de base, colocar dos dados de carrot cake a los lados, una quenelle de helado en el centro y por último la espuma con el sifón junto a los dados de carrot cake. Disponer los saltamontes sobre el helado y decorar con flores de romero.

Nutritional information (1 portion)

Energy

4473.2

kcal

Carbohydrates

376.19

g

Proteins

331.56

g

Lipids

182.76