Raspberry-cayenne porex

4 h

Suitable for vegetarians

Additional culinary preparation: Bakery

Temperature: Warm

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Frozen raspberry purée 0.125 kg

Egg whites 4.167 ud

Albumin powder 7.5 g

Sugar 0.05 kg

Xantana rubber 0.75 g

Elaboration

Whip the raspberry purée, egg whites, albumin powder and sugar using a beater for about 6 minutes at high speed.
Once the mixture is well whipped, add the xantana gum and then whip for another 6 minutes.
Put the mixture in a piping bag with a no. 8 nozzle and then pour over a baking tray with baking paper. Let dry in the oven at about 35 ºC.
Keep in the oven or in a dry place until use.

Nutritional information (1 portion)

Energy

68.73

kcal

Carbohydrates

11.3

Proteins

4.73

Lipids

0.08

Fiber 1.72 g

Saturates 0.03 g

Monounsaturated fatty acids 0.03 g

Polyunsaturated fatty acids 0.03 g

Cholesterol 0.0 mg

Calcium 7.86 mg

Iron 0.2 mg

Zinc 0.1 mg

Vitamin A 0.0 ug

Vitamin C 8.0 g

Folic acid 11.92 ug

Salt (Sodium) 84.13 mg

Sugars 10.65 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.

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