Coriander ganache

120 min
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Coriander 10.0 g
Cream 0.05 l
Fish tails 0.5 g
White coating 0.075 kg
Yogur en polvo 0.025 kg
Elaboration
  • Blanch the coriander, cool it in abundant water with ice and stir well.
  • Heat the coriander and the cream and blend.
  • Strain the cream over the pan with white chocolate coating and previously hydrated and drained gelatin sheets.
  • Add the yogurt when the mixture is warm (27 °C - 34 °C) and mix well.
  • Put the mixture in a pastry bag with a nº 10 tip and set aside in the fridge until ready to serve.
Nutritional information (1 portion)
Energy
141.44
kcal
Carbohydrates
12.78
g
Proteins
1.52
g
Lipids
9.37
g
Fiber 0.06 g
Saturates 5.99 g
Monounsaturated fatty acids 2.75 g
Polyunsaturated fatty acids 0.28 g
Cholesterol 13.25 mg
Calcium 35.28 mg
Iron 0.1 mg
Zinc 0.16 mg
Vitamin A 41.45 ug
Vitamin C 1.41 g
Folic acid 1.12 ug
Salt (Sodium) 18.2 mg
Sugars 10.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.