300 g sweetcrust pastry (pâte sablée)
50 g white chocolate
2 sheets gelatin
200 ml liquid cream
200 ml almond milk
30 g caster sugar
10 g vanilla sugar
100 g caster sugar
50 g jam gelling agent
350 g fruit coulis (fruit purée)
400 g caster sugar| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 4,490 RDI=420 % | 1,220 RDI=190 % | 29,940 RDI=1,500 % | 125,340 RDI: 1,500 % |
| Per 100 g | 20 RDI=6 % | 270 RDI=30 % | 70 RDI=10 % | 1,770 RDI=90 % | 7,400 RDI: 90 % |
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