Coulant, hibiscus and raspberry sherbet

Ingredients
Elaboration
Nutritional information

3 h

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Cayenne and salt shortbread 100.0 g

Raspberry agar-agar 62.5 ud

Hibiscus foam 0.15 l

Hibiscus porex 50.0 g

70% Biscuit coulant (one dough) 350.0 g

S.S.M.G.I. raspberry and butter 0.015 l

Strawberries 0.125 kg

Ingredients for Raspberry agar-agar (62.5 ud) See Recipe

Frozen raspberry purée 0.063 kg

Sugar 0.005 kg

Agar - agar 0.002 kg

Ingredients for Cayenne and salt shortbread (100.0 g) See Recipe

Plain flour 0.055 kg

Sugar 0.019 kg

Butter 0.043 kg

Table salt 0.75 g

Cayenne pepper 0.5 g

Ingredients for Hibiscus foam (0.15 l) See Recipe

Hibiscus flower infusion 0.125 l

Sugar 0.025 kg

Citric acid 1.25 g

Agar - agar 0.003 kg

Fish tails 3.0 g

Ingredients for Hibiscus porex (50.0 g) See Recipe

Hibiscus flower infusion 0.021 l

Egg whites 0.683 ud

Albumin powder 1.25 g

Sugar 0.008 kg

Xantana rubber 1.25 g

Citric acid 0.417 g

Ingredients for 70% Biscuit coulant (one dough) (350.0 g) See Recipe

Butter 0.045 kg

Dark chocolate coating 0.09 kg

Egg yolk 3.0 ud

Sugar 0.05 kg

Plain flour 0.045 kg

Cocoa 0.001 kg

Egg whites 3.0 ud

Sugar 0.05 kg

Ingredients for S.S.M.G.I. raspberry and butter (0.015 l) See Recipe

Frozen raspberry purée 0.026 kg

Sugar 0.003 kg

Dextrosa 1.5 g

Procrema 100 frío Sosa 0.004 kg

Butter 0.008 kg

Table salt 0.075 g

Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

Place a ring in the centre of the plate and 4 to 6 shortbread cubes around it.
Place pieces of agar-agar in between the shortbread.
Place 4 hibiscus foam buttons around the ring without touching it and place 4 hibiscus porex sticks on top.
Remove the ring and place the coulant between the previous ingredients.
Place a raspberry sherbet quenelle on the shortbreads.
Finally, add the washed strawberries.

Nutritional information (1 portion)

Energy

529.86

kcal

Carbohydrates

59.11

Proteins

9.02

Lipids

27.52

Fiber 5.18 g

Saturates 14.1 g