In San Andrés... (PINTXO)

Ingredients
Elaboration
Nutritional information

3 h

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Glazed fruit 5.0 g

Vegan coconut and banana cake 0.1 kg

Avocado cream 75.0 g

Carrot light foam 25.0 g

Pumpkin 0.05 kg

Lemon and mint sorbet 0.075 kg

Macedonia with mint green tea 0.144 kg

Water 0.25 l

Green tea 0.75 ud

Mint 25.0 g

Mango 0.1 kg

Cucumbers 0.025 kg

Carrots 0.05 kg

Canned sweet corn 0.038 kg

Edible flowers 0.013 kg

Ingredients for Glazed fruit (5.0 g) See Recipe

Sugar 0.007 kg

Water 0.007 l

Medium golden apple 0.007 kg

Oranges 0.007 kg

Ingredients for Vegan coconut and banana cake (0.1 kg) See Recipe

Grated coconut 0.025 kg

Coconut milk 25.0 ml

Banana 0.038 kg

Sugar 0.009 kg

Sunflower oil 0.006 l

Vanilla flavour 0.25 g

Raising agent 0.625 g

Ingredients for Avocado cream (75.0 g) See Recipe

Avocado 0.25 kg

Rives lime juice, bottle 0.003 l

Ingredients for Carrot light foam (25.0 g) See Recipe

Carrots 0.025 kg

Soya lecithin 0.3 g

Ingredients for Lemon and mint sorbet (0.075 kg) See Recipe

Lemon juice 0.063 l

Sugar 0.014 kg

Prosorbete 100 frío Sosa 1.875 g

Mint 15.625 g

Ingredients for Macedonia with mint green tea (0.144 kg) See Recipe

Green tea 0.125 ud

Water 0.031 l

Mint 3.13 g

Mango 0.05 kg

Cucumbers 0.013 kg

Carrots 0.025 kg

Canned sweet corn 0.019 kg

Elaboration

For this recipe, you’ll need these recipes:

HOW TO SERVE

Cut the sponge cake into one or more squares.
Pipe avocado cream onto the top of the sponge cake.
Place the carrot foam on top of the cream.
On one side of the plate, arrange a mini fruit salad with the infused liquid.
Place the lemon and mint sorbet on the other side of the plate.Garnish with a slice of glazed pumpkin.
You can decorate the plate with julienned mint or edible flowers.

Nutritional information (1 portion)

Energy

174.3

kcal

Carbohydrates

17.29

Proteins

2.0

Lipids

10.29

Sugars 14.89 g

Salt (Sodium) 51.59 mg