In San Andrés...

Ingredients
Elaboration
Nutritional information

3 h

Suitable for vegetarians

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Glazed fruit 10.0 g

Vegan coconut and banana cake 0.2 kg

Avocado cream 150.0 g

Carrot light foam 50.0 g

Pumpkin 0.1 kg

Lemon and mint sorbet 0.15 kg

Macedonia with mint green tea 0.287 kg

Water 0.5 l

Green tea 1.5 ud

Mint 50.0 g

Mango 0.2 kg

Cucumbers 0.05 kg

Carrots 0.1 kg

Canned sweet corn 0.075 kg

Edible flowers 0.025 kg

Ingredients for Glazed fruit (10.0 g) See Recipe

Sugar 0.013 kg

Water 0.013 l

Medium golden apple 0.013 kg

Oranges 0.013 kg

Ingredients for Vegan coconut and banana cake (0.2 kg) See Recipe

Grated coconut 0.05 kg

Coconut milk 50.0 ml

Banana 0.075 kg

Sugar 0.019 kg

Sunflower oil 0.013 l

Vanilla flavour 0.5 g

Raising agent 1.25 g

Ingredients for Avocado cream (150.0 g) See Recipe

Avocado 0.5 kg

Rives lime juice, bottle 0.005 l

Ingredients for Carrot light foam (50.0 g) See Recipe

Carrots 0.05 kg

Soya lecithin 0.6 g

Ingredients for Lemon and mint sorbet (0.15 kg) See Recipe

Lemon juice 0.125 l

Sugar 0.029 kg

Prosorbete 100 frío Sosa 3.75 g

Mint 31.25 g

Ingredients for Macedonia with mint green tea (0.287 kg) See Recipe

Green tea 0.25 ud

Water 0.062 l

Mint 6.239 g

Mango 0.1 kg

Cucumbers 0.025 kg

Carrots 0.05 kg

Canned sweet corn 0.037 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

348.53

kcal

Carbohydrates

34.56

Proteins

4.01

Lipids

20.59

Sugars 29.77 g

Salt (Sodium) 103.08 mg