Passion-fruit sherbet, black sesame seeds, coffee sponge chocolate cake

4 h
Type of dish: Dessert
Temperature: Cold
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sesame
Sesame
Soy
Soy
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Cream 0.031 l
Sterilised milk 0.031 l
Egg yolk 0.5 ud
Sugar 0.011 kg
Fish tails 1.5 g
Black coating 70% 0.029 kg
Black sesame 20.0 g
Water 0.015 l
Coffee 0.002 kg
Table salt 0.5 g
Sesame oil 0.005 l
Sugar 0.015 kg
Water 0.004 l
Egg yolk 2.0 ud
Cream 0.065 l
Fish tails 1.0 g
Sugar 0.038 kg
Cream 0.075 l
Butter 0.023 kg
Egg yolk 0.5 ud
Plain flour 0.038 kg
Raising agent 1.0 g
Egg whites 1.25 ud
Sugar 0.013 kg
Water 0.031 l
Frozen passion fruit purée 0.125 kg
Prosorbete 100 frío Sosa 18.75 g
Sugar 0.016 kg
Citric acid 0.75 g
Egg whites 2.05 ud
Frozen passion fruit purée 0.063 kg
Sugar 0.025 kg
Xantana rubber 0.375 g
Elaboration

For this recipe, the following elaborations are needed:

PLATING UP

  • Make a straight line with the creamed chocolate.
  • Place some streusel on the ends of the creamed chocolate.
  • On one side of the creamed chocolate, place a rectangle of the cake soaked with the Kahlua coffee coating.
  • Place the sesame seed glace biscuit on top of the cake.
  • Place 3 or 4 pieces of passion fruit porex over the creamed chocolate.
  • Finally, place two small swirls of passion fruit sherbet on top of the two pieces of streusel.
Nutritional information (1 portion)
Fiber 3.42 g
Saturates 16.9 g
Monounsaturated fatty acids 11.33 g
Polyunsaturated fatty acids 4.91 g
Cholesterol 211.11 mg
Calcium 138.39 mg
Iron 3.75 mg
Zinc 1.76 mg
Vitamin A 304.05 ug
Vitamin C 10.24 g
Folic acid 47.45 ug
Salt (Sodium) 137.79 mg
Sugars 34.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.