Rye biscuit; Cardhu whisky ice cream, prunes and black chocolate

Ingredients
Elaboration
Nutritional information

4 h

Type of dish: Dessert

Temperature: Cold

Cuisine type: European cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Rye sponge cake 375.0 g

Rye prune streusel 125.0 g

Prune cream 150.0 g

Licorice créme caramel 300.0 g

Cardhu whisky's ice cream 0.3 l

Chocolate decorations 0.075 kg

Chocolate cream 125.0 g

Purne crunch 165.0 g

Ingredients for Rye sponge cake (375.0 g) See Recipe

Water 0.057 l

Cocoa 0.013 kg

Butter 0.05 kg

Molasses 125.0 g

Eggs 0.75 ud

Raising agent 4.0 g

Rye flour 0.057 kg

Cream 0.067 l

Ingredients for Rye prune streusel (125.0 g) See Recipe

Butter 0.05 kg

Table salt 1.0 g

Icing sugar 0.2 kg

Rye flour 0.025 kg

Fine wholemeal flour 0.025 kg

Prunes 0.001 kg

Ingredients for Prune cream (150.0 g) See Recipe

Prunes 0.05 kg

Vanilla 0.1 ud

Negrita 0.05 l

Water 0.125 l

Sugar 0.038 kg

Ingredients for Licorice créme caramel (300.0 g) See Recipe

Sterilised milk 0.08 l

Licorice paste 0.005 kg

Eggs 3.0 ud

Egg yolk 2.0 ud

Sugar 0.065 kg

Ingredients for Cardhu whisky's ice cream (0.3 l) See Recipe

Water 0.175 l

Egg yolk 0.625 ud

Sugar 0.015 kg

Sal ahumada 0.75 g

Maltodextrina 50.0 g

Procrema 100 frío Sosa 0.004 kg

Whisky Cardhu 0.05 l

Ingredients for Chocolate decorations (0.075 kg) See Recipe

Dark chocolate coating 0.113 kg

Ingredients for Chocolate cream (125.0 g) See Recipe

Sterilised milk 0.016 l

Cream 0.016 l

Egg yolk 0.315 ud

Sugar 0.005 kg

Dark chocolate coating 0.013 kg

Fish tails 0.125 g

Ingredients for Purne crunch (165.0 g) See Recipe

Prunes 0.05 kg

Water 0.095 l

Sugar 0.02 kg

Agar - agar 0.002 kg

Elaboration

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

PLATING

Place a rectangular scoop of liquorice custard on the bottom of the plate.
Pipe some drops of chocolate mousse next to the custard using a piping bag with a round nº6 pipe.
Place some crushed rye sponge cake around the liquorice custard and the chocolate mousse.
Pipe some drops of prune cream on the liquorice custard. Place the rye sponge cake on the plate.
Place some of the rye-prune streusel on the right side of the plate.
Place a quenelle of Cardhu whisky ice cream on the streusel.
Decorate the dish with the chocolate decorations and the prune chips.

Nutritional information (1 portion)

Energy

100456.92

kcal

Carbohydrates

24862.59

Proteins

13.63

Lipids

43.18

Fiber 9.26 g

Saturates 22.0 g