India

Ingredients
Elaboration
Nutritional information

3 h

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Cuisine type: Asian cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Coconut and curry ice cream 0.15 l

Unshelled 0.05 kg

Bulk curry 2.5 g

Steamed curry sponge cake 180.0 g

Roasted peanut praline 120.0 g

Coconut tapioca 150.0 g

Mango 0.25 kg

Shelled peanuts 0.05 kg

Grated coconut 0.025 kg

Ingredients for Coconut and curry ice cream (0.15 l) See Recipe

Skimmed milk 0.05 l

Frozen coconut purée 0.075 kg

Procrema 100 frío Sosa 0.013 kg

Dextrosa 0.013 g

Bulk curry 1.0 g

Ingredients for Steamed curry sponge cake (180.0 g) See Recipe

Egg whites 1.25 ud

Egg yolk 3.0 ud

Sugar 0.05 kg

Creamed corn 0.029 kg

Bulk curry 3.75 g

Ingredients for Roasted peanut praline (120.0 g) See Recipe

Shelled peanuts 0.06 kg

Icing sugar 0.06 kg

Table salt 0.25 g

Ingredients for Coconut tapioca (150.0 g) See Recipe

Coconut milk 125.0 ml

Perlas de tapioca 0.01 kg

Sugar 0.015 kg

Elaboration

For this recipe, you will need to make the following preparations:

PLATING

Place a tablespoon of coconut tapioca in the centre of the plate.
Cut a portion of the curry sponge cake into a cube and place it on the tapioca.
Add some curry sponge cake crumbled on the side to make a support for the ice cream. This will prevent the ice cream from sliding.
Place a coconut and curry ice cream quenelle on top.
Place some peanut praline around the ingredients.
Serve with diced ripe mango and peanuts.
Sprinkle the dish with some curry powder and grated coconut.

Nutritional information (1 portion)

Energy

552.98

kcal

Carbohydrates

43.07

Proteins

11.65

Lipids

35.64

Sugars 33.9 g

Salt (Sodium) 227.71 mg