Citrus assortment its own sherbet and four quarters sponge cake

Ingredients
Elaboration
Nutritional information

3 h

Suitable for vegetarians

Type of dish: Dessert, Finger foods

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Mandarin sherbet 0.208 kg

Four quarters sponge cake 0.167 kg

Orange infusion 0.2 l

Citric supremes (segments) 0.2 kg

Chocolate decorations 0.067 kg

Mint 33.333 g

Ingredients for Mandarin sherbet (0.208 kg) See Recipe

Mandarin purée 0.167 kg

Sugar 0.042 kg

Stabiliser 6.667 g

Ingredients for Four quarters sponge cake (0.167 kg) See Recipe

Eggs 1.0 ud

Sugar 0.042 kg

Plain flour 0.042 kg

Raising agent 0.667 g

Butter 0.042 kg

Orange zest grater 1.667 g

Grand Marnier 0.008 l

Ingredients for Orange infusion (0.2 l) See Recipe

Orange juice 0.4 kg

Sugar 0.033 kg

Vanilla 0.167 ud

Ingredients for Citric supremes (segments) (0.2 kg) See Recipe

Pink grapefruit 0.133 kg

Oranges 0.133 kg

Mandarin oranges 0.133 kg

Ingredients for Chocolate decorations (0.067 kg) See Recipe

Dark chocolate coating 0.1 kg

Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

Place the citric supremes on a dinner plate in a crown shape and dip them with the orange infusion.
Place the four quarter sponge cake in the center of the plate, soaking it with a little of the infusion.
Arrange a quenelle of mandarin sherbet on top of the cake.
Decorate with the chocolate.

Nutritional information (1 portion)

Energy

397.27

kcal

Carbohydrates

52.18

Proteins

5.33

Lipids

16.97

Fiber 5.8 g

Saturates 9.03 g