Fake pear-ginger cake

120 min
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Ginger 2.5 g
Blanquilla pear 0.3 kg
Sugar 0.2 kg
Fish tails 2.0 g
Elaboration
  • Place the gelatin sheets in cold water.
  • Warm the pear juice and dissolve the gelatin sheets and the sugar.
  • Pour this over the pear juice. Add in the grated ginger and blend.
  • Pour the mixture into a container and let it set in the fridge.
  • Whisk the mixture into a stand mixer using the whip attachment until it triples its original volume.
  • Pour the mixture into a mould using a piping bag or a rubber spatula. Cover and place it in the freezer.
  • Cut into portions of 2 x 2 x 2 cm and serve chilled.
Nutritional information (1 portion)
Energy
186.82
kcal
Carbohydrates
45.48
g
Proteins
0.49
g
Lipids
0.0
g
Fiber 1.22 g
Saturates 0.0 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.0 g
Cholesterol 0.0 mg
Calcium 7.15 mg
Iron 0.13 mg
Zinc 0.07 mg
Vitamin A 1.15 ug
Vitamin C 1.68 g
Folic acid 5.81 ug
Salt (Sodium) 1.12 mg
Sugars 43.6 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.