Fresh fruit salad

Ingredients
Elaboration
Nutritional information

3 h

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Avocado cream 100.0 g

Fruit cut into brunoise 0.45 kg

Assorted fruit sorbet 0.275 l

Vanilla air 100.0 g

False passion fruit sponge cake 200.0 g

Hibiscus flower infusion 0.25 l

Edible flowers 0.05 kg

Ingredients for Avocado cream (100.0 g) See Recipe

Avocado 0.333 kg

Rives lime juice, bottle 0.003 l

Ingredients for Fruit cut into brunoise (0.45 kg) See Recipe

Granny Smith apple 0.161 kg

Pineapple 0.321 kg

Avocado 0.129 kg

Mango 0.161 kg

Water 0.321 l

Citric acid 3.214 g

Ingredients for Assorted fruit sorbet (0.275 l) See Recipe

Puré de piña congelado 0.088 kg

Frozen passion fruit purée 0.05 kg

Frozen coconut purée 0.025 kg

Frozen mango purée 0.088 kg

Procrema 100 frío Sosa 0.02 kg

Sugar 0.038 kg

Dextrosa 12.5 g

Ácido neutro 1.25 g

Ingredients for Vanilla air (100.0 g) See Recipe

Water 0.08 l

Sterilised milk 0.02 l

Liquid vanilla, jar 0.0 ml

Soya lecithin 0.3 g

Ingredients for False passion fruit sponge cake (200.0 g) See Recipe

Frozen passion fruit purée 0.182 kg

Fish tails 3.636 g

Sugar 0.025 kg

Xantana rubber 1.455 g

Ingredients for Hibiscus flower infusion (0.25 l) See Recipe

Water 0.3 l

Flor de Hibiscus 7.5 g

Elaboration

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

PLATING

Place a round cutter in the center of a bowl and draw a line with the avocado cream around it using a piping bag.
Place some fruit inside the ring.
Place some cubed portions of the fake passion fruit sponge cake on top of the fruit.
Place a couple of sorbet quenelles over the fruits.
Add a couple of spoons of vanilla foam to finish.
Decorate the dish with flower petals, coriander sprouts, basil and purple shiso.
Pour some hibiscus water on to the centre of the plate.

Nutritional information (1 portion)

Energy

282.47

kcal

Carbohydrates

38.66

Proteins

3.77

Lipids

11.86

Sugars 34.63 g

Salt (Sodium) 15.97 mg