Floral bite
3 h
Type of dish:
Dessert
Temperature:
Cold
Cuisine type:
European cuisine
Conservation technique:
Refrigeration
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Yogurt and turmeric cake
0.125 kg
Pineapple, chia and flax soup
0.35 kg
Peach
0.125 kg
Vanilla air
125.0 g
Edible flowers
0.013 kg
Puré de piña congelado
0.15 kg
Poppy seed
27.5 g
Poppy seed
27.5 g
Malibú
0.015 l
Pineapple juice
0.15 l
Water
0.1 l
Sterilised milk
0.025 l
Liquid vanilla, jar
0.0 ml
Soya lecithin
0.375 g
Prosorbete 100 frío Sosa
25.0 g
Sugar
0.013 kg
Fresh Sosa (Xilitol)
7.5 g
Blanquilla pear
0.125 kg
Hierba Luisa
2.5 g
Elaboration
For this recipe, the following elaborations are needed:
DISH UP
- Cut the sponge cake into a small rectangles and place it as a base.
- Sprinkle some pineapple soup around the sponge cake.
- Alternate diced peaches and gelatin over the soup.
- Place a quenelle of ice cream on top of the sponge cake or next to it.
- Decorate with violet air and edible flowers.
Nutritional information (1 portion)
Energy
529.67
kcal
Carbohydrates
74.77
g
Proteins
9.69
g
Lipids
20.49
g
Sugars
40.0
g
Salt (Sodium)
60.93
mg
Folic acid
26.27
ug
Vitamin C
12.2
g
Vitamin A
58.08
ug
Zinc
1.56
mg
Iron
2.52
mg
Calcium
220.59
mg
Cholesterol
69.67
mg
Polyunsaturated fatty acids
11.19
g
Monounsaturated fatty acids
4.85
g
Saturates
3.25
g
Fiber
4.93
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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