White chocolate and vanilla pyramid with raspberry sherbet

Ingredients
Elaboration
Nutritional information

2 h 30 min

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Almond short crust pastry 0.2 kg

White chocolate semifreddo 400.0 g

Chocolate sauce 0.05 l

White chocolate sauce 0.05 l

Orange circle 125.0 g

Raspberry sherbet 0.25 l

Ingredients for Almond short crust pastry (0.2 kg) See Recipe

Butter 0.084 kg

Sugar 0.078 kg

Egg yolk 2.0 ud

Eggs 0.2 ud

Inverted sugar 5.6 g

Plain flour 0.168 kg

Ground almond 0.048 kg

Vanilla flavour 0.2 g

Ingredients for White chocolate semifreddo (400.0 g) See Recipe

Sterilised milk 0.1 l

Vanilla 0.4 ud

Egg yolk 2.0 ud

Sugar 0.04 kg

Fish tails 4.0 g

White coating 0.1 kg

Whipped cream 0.24 l

Ingredients for Chocolate sauce (0.05 l) See Recipe

Sterilised milk 0.021 l

Dark chocolate coating 0.025 kg

Cream 0.013 l

Butter 0.003 kg

Sugar 0.001 kg

Ingredients for White chocolate sauce (0.05 l) See Recipe

Cream 0.038 l

White coating 0.025 kg

Ingredients for Orange circle (125.0 g) See Recipe

Butter 0.025 kg

Brown sugar 0.025 kg

Sugar 0.025 kg

Orange zest grater 2.5 g

Orange juice 0.025 l

Plain flour 0.025 kg

Ingredients for Raspberry sherbet (0.25 l) See Recipe

Sugar 0.113 kg

Water 0.15 l

Table salt 0.625 g

Frozen raspberry purée 0.15 kg

Lemon 0.025 kg

Elaboration

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

PLATING

Place the pyramid on the almond sablé cookie.
Decorate with the different sauces.
Chop some almond sablé sorbet and place them beautifully on the plate. Then, arrange the raspberry sorbet on top.
Place a quenelle of raspberry sorbet next to the pyramid.
Decorate the raspberry sorbet with an orange circle.

Nutritional information (1 portion)

Energy

4487.09

kcal

Carbohydrates

855.13

Proteins

13.6

Lipids

60.98

Fiber 3.96 g

Saturates 31.47 g