Zabaione cream with glazed fruits

3 h
Suitable for vegetarians
Type of dish: Dessert, Finger foods
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Kiwi 0.1 kg
Strawberries 0.1 kg
Oranges 0.1 kg
Pineapple 0.1 kg
Bananas 0.1 kg
Mango 0.1 kg
Fresh raspberries, tray 0.033 kg
Fresh currants 0.033 kg
Glazed fruit 80.0 g
Light custard 133.333 g
"Reineta" apple sherbet 213.333 g
See Recipe
Sugar 0.107 kg
Water 0.107 l
Medium golden apple 0.107 kg
Oranges 0.107 kg
See Recipe
Egg yolk 4.267 ud
Water 0.032 l
Sugar 0.067 kg
Glucose 0.011 kg
Cream 0.04 l
Kirsch 0.021 l
See Recipe
Reineta apple 0.267 kg
Sugar 0.027 kg
Butter 0.013 kg
White wine 0.013 l
Water 0.084 l
Sugar 0.044 kg
Glucose 0.02 kg
Inverted sugar 9.333 g
Elaboration

The following dishes are necessary for this recipe:

HOW TO PLATE UP

  • Carefully peel and cut the fruit.
  • Neatly place the fruit on the plate.
  • Cover with the zabaione and cook au gratin in the salamander grill or with the help of a blowtorch.
  • Decorate with fresh currants, raspberries and mint.
  • Finally, place a sherbet quenelle and the glazed fruit on top.
Nutritional information (1 portion)
Energy
6155.53
kcal
Carbohydrates
1317.79
g
Proteins
3.98
g
Lipids
10.44
g
Fiber 4.19 g
Saturates 4.5 g
Monounsaturated fatty acids 3.48 g
Polyunsaturated fatty acids 1.06 g
Cholesterol 219.22 mg
Calcium 58.57 mg
Iron 2.12 mg
Zinc 0.88 mg
Vitamin A 208.33 ug
Vitamin C 59.91 g
Folic acid 60.96 ug
Salt (Sodium) 18680.8 mg
Sugars 1315.1 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.