White chocolate and cocoa millefeuille with its ice cream (Tapa)

Allergens:

Ingredients for 5 portions Calculate portions

White chocolate sheets 133.333 g

Milky chocolate mousse 133.333 g

Orange jelly 0.083 l

Raspberry sauce 0.067 l

Vanilla spiral 50.0 g

Chocolate ice cream 0.133 l

Ingredients for White chocolate sheets (133.333 g) See Recipe

White coating 0.1 kg

Cocoa 0.033 kg

Ingredients for Milky chocolate mousse (133.333 g) See Recipe

Sterilised milk 0.044 l

Egg yolk 1.0 ud

Sugar 0.006 kg

Fish tails 0.667 g

Dark chocolate coating 0.049 kg

Cream 0.061 l

Ingredients for Orange jelly (0.083 l) See Recipe

Orange juice 0.05 l

Sugar 0.033 kg

Vanilla 0.05 ud

Ingredients for Raspberry sauce (0.067 l) See Recipe

Frozen broken raspberries 0.067 kg

Sugar 0.025 kg

Ingredients for Vanilla spiral (50.0 g) See Recipe

Butter 0.037 kg

Sugar 0.043 kg

Egg whites 1.333 ud

Plain flour 0.043 kg

Vanilla 0.167 ud

Ingredients for Chocolate ice cream (0.133 l) See Recipe

Sterilised milk 0.1 l

Cream 0.017 l

Dark chocolate coating 0.017 kg

Egg yolk 1.5 ud

Sugar 0.03 kg

Ice cream stabiliser 2.667 g

Elaboration

For this recipe, the following elaborations are needed:

HOW TO PLATE UP

Use a cutter to cut the white chocolate sheets.
Place buttons of mousse on sheet, covering the entire surface,
Repeat the same operation and finish off with a new layer of sheet.
Decorate the dish with the orange jelly and raspberry sauce.
Place a mouse button on one side of the plate and the sheets on top so that it does not move.
On the other side of the plate place an ice-cream quenelle.
Decorate the quenelle with a vanilla spiral.

Nutritional information (1 portion)

Energy

532.88

kcal

Carbohydrates

56.32

g

Proteins

8.6

g

Lipids

29.75