Passion fruit porex

24 h

Suitable for vegetarians

Temperature: Room temperature

Additional culinary preparation: Sweet

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Egg whites 2.05 ud

Albumin powder 3.75 g

Frozen passion fruit purée 0.063 kg

Sugar 0.025 kg

Xantana rubber 0.375 g

Elaboration

Preheat the bakery proofer to 30 ºC or the oven to 75 ºC.
Mix all the ingredients (except for the Xanthan Gum) in the dough mixer at high speed for 6 minutes.
Add Xanthan Gum and mix again with the dough mixer for 6 more minutes.
Pour over baking or silicone paper and dry in the bakery proofer or in the oven for some hours.

Nutritional information (1 portion)

Energy

36.01

kcal

Carbohydrates

6.26

Proteins

2.52

Lipids

0.05

Fiber 0.21 g

Saturates 0.01 g

Monounsaturated fatty acids 0.01 g

Polyunsaturated fatty acids 0.01 g

Cholesterol 0.0 mg

Calcium 2.92 mg

Iron 0.18 mg

Zinc 0.09 mg

Vitamin A 0.0 ug

Vitamin C 3.38 g

Folic acid 5.43 ug

Salt (Sodium) 43.4 mg

Sugars 5.94 g

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

Recipes

Sorbete de fruta de la pasión, sésamo negro, bizcocho de café y chocolate