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Placenta vanillae stratificata cum fragis, cremore verberato et granulis chocolatis

Placenta vanillae stratificata cum fragis, cremore verberato et granulis chocolatis
Relatum a @ishowspeed | 2 usores hoc cibum probaverunt | 1 usores hoc cibum servaverunt

Notitia nutritionis

Per portionem 118g

% Valor diurnus ex diaeta 2000 kcal fundatus

Caloriae 372 kcal
19% DV
Adeps totalis 20.1g
31% DV
Adeps monoinsaturatus6.1g
Adeps polyinsaturatus1.8g
Adeps saturatus11.4g
Adeps trans0.4g
Carbohydrata totalia 43.8g
15% DV
Fibra1.4g
Amylum16.8g
Sacchara25.6g
Proteinum 5.1g
10% DV
Proteinum animale3.0g
Proteinum vegetabile2.1g

De

Parva portio placentae vanillae glaciei tecta, iam partim edita, superne ornata cremore verberato, fraga et granulis chocolatis. Multas calories praebet, saccharo et adipe abundat, sed modicam tantum copiam proteini continet.

Ingredientia

Vitamina et Mineralia

Vitamina

NutrimentumQuantitasVD%Semivita
Biotinum (B7)4.1mcg14%
Cholinum24.0mg4%
Folatum (B9)29.0mcg7%
Niacinum (B3)1.1mg7%
Acidum pantothenicum (B5)0.4mg8%
Riboflavinum (B2)0.2mg14%
Thiaminum (B1)0.1mg10%
Vitaminum A173.0mcg19%
Vitaminum B120.3mcg12%
Vitaminum B60.1mg3%
Vitaminum C7.6mg8%
Vitaminum D0.4mcg2%
Vitaminum E0.8mg5%
Vitaminum K5.1mcg4%

Mineralia

NutrimentumQuantitasVD%Semivita
Calcium73.0mg7%
Cuprum62.0mcg7%
Ferrum1.2mg7%
Magnesium12.0mg3%
Phosphorus88.0mg13%
Kalium122.0mg3%
Selenium8.7mcg16%
Natrium176.0mg8%
Zincum0.5mg5%

Crustulum stratificatum vanillae cum fragis, cremore verberato, et granulis chocolatis

Praefatio


Haec est parva et accurata celebratio mollitiei atque contrarii: spongia tenera vanillae, cremor leviter dulcoratus, fraga matura, et munda amaritudo granulorum chocolatis. Crustulum delicatum manere debet, cremor compositus, et fructus vividus. Singula elementa moderata sunt, ut tota portio composita potius quam ornata videatur.

Essentialia recipe


  • Categoria ferculi: Crustulum stratificatum

  • Culina sive origo: Confectio classica more Europaeo

  • Genus cursus: Bellarium

  • Portio: 1 segmentum

  • Magnitudo portionis: 118 g

  • Tempus praeparationis: 20 minuta

  • Tempus coctionis: 18 minuta

  • Tempus totum: 38 minuta

  • Difficultas: Moderata


    • Instrumenta


  • 1 parvum catinum miscendi

  • 1 medium catinum miscendi

  • 1 vericulum

  • 1 spatula

  • 1 cribrum tenue

  • 1 parvus anulus crustuli aut forma quadrata, circiter 8 cm lata

  • 1 tabula coctoria

  • Charta coctoria

  • 1 spatula obliqua aut parvus culter palettarius


    • Ingredientia



    Spongia vanillae


  • 24 g farinae triticeae, cribatae

  • 18 g sacchari

  • 1 g pulveris fermentarii

  • 18 g ovi, verberati

  • 8 g lactis

  • 6 g butyri, liquefacti et refrigerati

  • 4 g olei vegetabilis

  • 1 g extracti vanillae


    • Cremor verberatus


  • 22 g cremoris crassi

  • 2 g sacchari


    • Fructus et perfectio


  • 18 g fragae, calyce remotis et tenuiter sectae

  • 2 g granulorum chocolatis


    • Modus


  • 1. Furnum ad 175°C calefac. Parvam tabulam coctoriam charta coctoria instrue et anulum crustuli aut formam super eam pone. Forma parata esse debet antequam massa misceatur.

  • 2. In catino medio, ovum, saccharum, et extractum vanillae per 2 ad 3 minuta verberando misce, donec pallida, paulum spissata, et lenis fiant. Mixtura e vericulo decidere debet in taeniam quae formam suam breviter retinet.

  • 3. Farinam et pulverem fermentarium insperge per cribrum. Leniter complica per 10 ad 15 secundas, donec ingredientia arida paene incorporentur.

  • 4. Adde lac, butyrum liquefactum, et oleum vegetabile. Complica tantum donec massa aequalis et nitida sit, nullis reliquiis pinguedinis aut farinae manentibus.

  • 5. Massam in formam paratam transfer et superficiem exaequa. Coque per 14 ad 18 minuta, donec spongia leviter aurea sit, tacta resiliat, et acus in medium inserta munda exeat.

  • 6. Spongiam in forma per 5 minuta refrigera, deinde e forma exime et in crate omnino refrigera. Cum refriguerit, horizontaliter in 2 pares stratos seca.

  • 7. Cremorem crassum et saccharum verbera usque ad molles apices, circiter 1 ad 2 minuta manu aut breviter mixtore. Cremor formam lenem tenere debet et flexibilis manere, non rigidus.

  • 8. Unum stratum spongiae in patina ministratoria pone. Dimidium cremoris verberati aequaliter super eum expande, deinde fragas sectas in ordinatum stratum dispone. Secundum stratum spongiae supra pone et superficiem reliquo cremore tenui et leni vestitu contege.

  • 9. Granula chocolatis aequaliter super summitatem sparge. Segmentum compositum per 5 minuta tantum refrigera, satis diu ut cremor consistat sine spongiae hebetatione.


    • Instructio et ministerium


    Ministra ut unum segmentum purum, fragis in sectione visibilibus. Cremor leve tegmen formare debet, granula chocolatis subtilem obscurumque contrarium, et spongia tenera ac distincta per stratos manere debet.

    Notae professionales


  • Spongia post farinam additam minime miscenda est; nimia tractatio micam densabit.

  • Cremorem tantum ad molles apices verbera, ut pure expandatur et eleganter edatur.

  • Fragas tenuiter et aequaliter seca, ut fructus in stratis disponatur sine crustuli ruina.
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