Try this Feuilletine of Fruits with Creme Fraiche En Garde recipe, or contribute your own.
Suggest a better descriptionRoast the almonds for 1-2 minutes until brown. Boil the 6oz sugar, liquid glucose and 1 3/4floz water to 150C. Add the roasted flaked almonds and cool for 5 minutes on parchment. Put in a blender and rub to a powder, sprinkle on a baking sheet and melt in the oven at 150C for 1-2 minutes. Cut out three discs quickly because the mixture hardens, and cool once more. Cut around 5 parisienne balls each from mango, paw paw and melon. Liquidise 8 strawberries with 2 floz water and 1/2oz sugar for 1 minute. Sieve. Melt the fondant icing and melt into caramel. Arrange layer of fruits on first disc, 1oz creme fraiche in the middle, place second disc on top and repeat, top with third disc. Place a courdon of strawberry coulis around, dip 2 strawberries in caramel for 2 strawberry swords. Wait until they dry, holding them in place until they harden. Place either side of the feuilletine. Dust with icing sugar.
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Serving Size: 1 Serving (645g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1433 | ||
Calories from Fat: 377 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 41.9g | 56 % | |
Saturated Fat 11.7g | 59 % | |
Monounsaturated Fat 19.8g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 44.2mg | 14 % | |
Sodium 71.9mg | 2 % | |
Potassium 819.3mg | 22 % | |
Total Carbohydrate 266.8g | 78 % | |
Dietary Fiber 10.3g | 41 % | |
Sugars, other 256.4g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1433
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