Citrus assortment with sherbet and four quarter sponge cake

Ingredients
Elaboration
Nutritional information

80 min

Suitable for vegetarians

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Mandarin sherbet 0.313 kg

Four quarters sponge cake 0.25 kg

Orange infusion 0.3 l

Citric supremes (segments) 0.3 kg

Chocolate decorations 0.1 kg

Ingredients for Mandarin sherbet (0.313 kg) See Recipe

Mandarin purée 0.25 kg

Sugar 0.063 kg

Stabiliser 10.0 g

Ingredients for Four quarters sponge cake (0.25 kg) See Recipe

Eggs 1.5 ud

Sugar 0.063 kg

Plain flour 0.063 kg

Raising agent 1.0 g

Butter 0.063 kg

Orange zest grater 2.5 g

Grand Marnier 0.013 l

Ingredients for Orange infusion (0.3 l) See Recipe

Orange juice 0.6 kg

Sugar 0.05 kg

Vanilla 0.25 ud

Ingredients for Citric supremes (segments) (0.3 kg) See Recipe

Pink grapefruit 0.2 kg

Oranges 0.2 kg

Mandarin oranges 0.2 kg

Ingredients for Chocolate decorations (0.1 kg) See Recipe

Dark chocolate coating 0.15 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

591.6

kcal

Carbohydrates

77.74

Proteins

7.61

Lipids

25.38

Fiber 8.02 g

Saturates 13.54 g