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Barreja nòrdica de llaminadures de confiteria

Barreja nòrdica de llaminadures de confiteria
Registrat per @test3 | A 0 usuaris els ha agradat aquest aliment | 0 usuaris han desat aquest aliment

Informació nutricional

Per ració de 75 g

% Valor diari basat en una dieta de 2000 kcal

Calories 220 kcal
11% DV
Greix total 3.0g
5% DV
Greixos monoinsaturats1.0g
Greixos poliinsaturats0.5g
Greixos saturats1.0g
Hidrats de carboni totals 48.0g
16% DV
Midó10.0g
Sucres35.0g
Proteïna 2.0g
4% DV
Proteïna vegetal2.0g

Sobre

Un petit assortiment de llaminadures sueques d’estil mastegable i de goma, probablement una barreja de peces dolces i àcides.

Ingredients

  • assorted gummy candy 45g
  • chewy licorice candy 20g
  • sour sugar-coated candy 10g

Vitamines i minerals

Vitamines

NutrientQuantitat%VRNSemivida
Colina2.0mg0%
Folat (B9)2.0mcg1%
Niacina (B3)0.1mg1%
Àcid pantotènic (B5)0.1mg1%
Riboflavina (B2)0.0mg1%
Tiamina (B1)0.0mg1%
Vitamina B60.0mg1%

Minerals

NutrientQuantitat%VRNSemivida
Calci10.0mg1%
Coure0.0mcg0%
Ferro0.4mg2%
Magnesi5.0mg1%
Manganès0.0mg1%
Fòsfor15.0mg2%
Potassi40.0mg1%
Seleni0.2mcg0%
Sodi35.0mg2%
Zinc0.1mg1%

Barreja de caramels del confiter nòrdic

Nota introductòria


Aquest és un assortiment dolç precís construït sobre el contrast: gominoles de fruita suaus, regalèssia negra mastegable i un final viu de sucre àcid. El seu plaer rau tant en la seqüència com en el sabor, passant de suau a elàstic a brillant. Ben servit, no es presenta com un grapat de llaminadures, sinó com una confecció composta.

Elements essencials de la recepta


  • Categoria del plat: Confiteria

  • Cuina o origen: Inspiració sueca

  • Tipus de plat: Refrigeri dolç

  • Rendiment: 1 porció

  • Mida de la ració: 75 g

  • Temps de preparació: 5 minuts

  • Temps de cocció: 0 minuts

  • Temps total: 5 minuts

  • Dificultat: Fàcil


    • Equipament


  • Bol petit de servei

  • Safata fina o plat poc profund per disposar-hi els caramels


    • Ingredients


  • 45 g de gominoles variades

  • 20 g de caramels de regalèssia mastegables

  • 10 g de caramels recoberts de sucre àcid


    • Mètode


  • 1. Poseu les gominoles en un bol petit i disposeu-les com a base de la barreja. Manteniu les peces intactes i distribuïdes de manera uniforme.

  • 2. Afegiu els caramels de regalèssia mastegables al costat de les gominoles, deixant que les peces més fosques quedin en contrast clar en lloc de barrejar-se amb el conjunt.

  • 3. Acabeu amb els caramels recoberts de sucre àcid escampats per sobre perquè la nota més viva es percebi primer.

  • 4. Serviu immediatament. La barreja final ha de ser variada en textura, amb les gominoles suaus, la regalèssia ferma i elàstica, i els caramels àcids secs i cruixents a la superfície.


    • Emplatat i servei


    Serviu en un bol petit i poc profund o en un plat fi, amb els colors i les formes clarament diferenciats. L'equilibri ha de semblar deliberat: primer dolçor suau, després profunditat, i finalment un toc àcid net.

    Notes professionals


  • Manteniu els components separats fins a l'últim moment per preservar-ne la textura i la claredat.

  • El valor del plat és en el contrast; no el compacte ni el barregeu en excés.

  • Serviu a temperatura ambient perquè la regalèssia es mantingui flexible i el recobriment de sucre es mantingui sec.
    • VegetarianaSense lactis
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