Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Vanilla sponge
- 4 Tbsp. Benedictine
- 7 x Egg yolks, fresh Grated ring of 1 lemon and 1 orange
- 250 gm Caster sugar
- 600 ml Double cream
- 4 Tbsp. Water Whipped cream/chantilly Cocoa pwdr
Direcciones
- Beat the egg yolks with an electric mixer, or possibly by hand. Place the orange and lemon rind into a saucepan and add in the caster sugar, Benedictine and 4 Tbsp. of water and reduce.
- Add in this warm syrup in a thin stream, stirring continuously to the beaten egg yolks and beat them for a further 10 min. Stiffly whip the cream and with a wooden spoon fold it into the egg yolk mix. Place a circle of sponge on the base of the souffle dish and drizzle with Benedictine.
- Pour it into the previously chilled souffle dish and freeze for a minimum of 4 hrs.
- Remove from freezer and remove paper collar. Sift cocoa pwdr over the top and decorate.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 667g | |
| Calories 1187 | |
| Calories from Fat 1033 | 87% |
| Total Fat 117.53g | 147% |
| Saturated Fat 73.16g | 293% |
| Trans Fat 0.0g | |
| Cholesterol 402mg | 134% |
| Sodium 246mg | 10% |
| Potassium 743mg | 21% |
| Total Carbs 22.28g | 6% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.85g | 1% |
| Protein 16.43g | 26% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
