Grapefruit and pear financier sponge cake with dried fruit puff-pastry and pistachio ice cream

Ingredients
Elaboration
Nutritional information

45 min

Suitable for vegetarians

Type of dish: Finger foods

Temperature: Cold

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Pears financier sponge cake 37.5 g

Pistachio ice cream 0.042 l

Pears in syrup 41.667 g

Orange jelly 0.042 l

Citric supremes (segments) 0.1 kg

Chocolate decorations 0.017 kg

Ingredients for Pears financier sponge cake (37.5 g) See Recipe

Butter 0.025 kg

Honey 0.012 kg

Plain flour 0.017 kg

Icing sugar 0.017 kg

Ground almond 0.017 kg

Raising agent 0.667 g

Inverted sugar 4.167 g

Egg whites 0.833 ud

Pears 0.033 kg

Ingredients for Pistachio ice cream (0.042 l) See Recipe

Sterilised milk 0.017 l

Cream 0.004 l

Pistachio paste 0.005 kg

Egg yolk 0.25 ud

Sugar 0.005 kg

Ice cream stabiliser 0.833 g

Ingredients for Pears in syrup (41.667 g) See Recipe

Water 0.042 l

Sugar 0.01 kg

Extra conference pear 0.033 kg

Ingredients for Orange jelly (0.042 l) See Recipe

Orange juice 0.025 l

Sugar 0.017 kg

Vanilla 0.025 ud

Ingredients for Citric supremes (segments) (0.1 kg) See Recipe

Pink grapefruit 0.067 kg

Oranges 0.067 kg

Mandarin oranges 0.067 kg

Ingredients for Chocolate decorations (0.017 kg) See Recipe

Dark chocolate coating 0.025 kg

Elaboration

The following dishes are necessary for this recipe:

PLATE UP

Chop the pear financier sponge cake into rectangular shapes and place one on one side of the plate.
Place the grapefruit supremes and the pear supremes on the financier alternating them.
Place the puff pastry over the citric supremes.
Decorate with orange jelly around the financier.
Place a pistachio ice cream quenelle on another piece of financier or pieces of puff pastry.
Decorate the ice cream with the chocolate decorations.

Nutritional information (1 portion)

Energy

2742.83

kcal

Carbohydrates

576.34

Proteins

2.75

Lipids

9.48

Fiber 2.0 g

Saturates 3.93 g