False passion fruit sponge cake

6 h

Additional culinary preparation: Sweet

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Frozen passion fruit purée 0.25 kg

Fish tails 5.0 g

Sugar 0.035 kg

Xantana rubber 2.0 g

Elaboration

Heat a small portion of the passion fruit pulp in a pot along with the gelatine.
Pour the mixture into a Tupperware and let stand in the chiller until it is cold and firm.
Beat the mixture in the mixer with a metal whisk, fill the moulds and freeze.
Cut into 2 cm x 2 cm cubes and keep them in the freezer until use.

Nutritional information (1 portion)

Energy

58.29

kcal

Carbohydrates

11.74

Proteins

2.08

Lipids

0.2

Fiber 0.73 g

Saturates 0.05 g

Monounsaturated fatty acids 0.05 g

Polyunsaturated fatty acids 0.05 g

Cholesterol 0.0 mg

Calcium 8.64 mg

Iron 0.65 mg

Zinc 0.33 mg

Vitamin A 0.0 ug

Vitamin C 13.5 g

Folic acid 14.5 ug

Salt (Sodium) 9.5 mg

Sugars 11.4 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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