Goat Cheese Mandarin Parfait
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,182 cal. | (56 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 4.6 μg | (23 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 20.3 μg | (34 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 32.7 μg | (73 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 554 mg | (55 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 44.8 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 649 mg | |||
| Complete sugar | 45 g |
Ingredients
- For the parfait
- 4 sheets white gelatin
- 3 eggs
- 4 egg yolks
- 100 grams sugar
- 150 grams Goat cheese
- 500 milliliters Whipped cream (at least 30% fat content)
- For the crepes
- 75 grams Pastry flour
- 150 milliliters Carrot juice
- 1 pinch salt
- 50 grams black Sesame seeds
- 2 Tbsps vegetable oil
- also
- 70 grams butter
- 50 grams breadcrumbs
- 1 Tbsp pureed parsley
- 2 Mandarin orange
- 1 pomegranate
- powdered sugar (as needed)
Preparation steps
Soak gelatin in cold water. Beat eggs with egg yolks and sugar until frothy over a hot, not boiling, water bath. Squeeze gelatin, add to egg mixture, stir and remove from heat. Finely crumble goat cheese finely and stir into egg mixture. Whip cream until stiff and fold gradually into egg mixture. Place egg mixture in a rectangular pan and let rest for at least 4 hours in the freezer. Meanwhile, combine pastry flour, carrot juice and 1 pinch of salt to produce a crepe batter.
Stir in sesame seeds. Heat a little oil in a crepe pan and pour in 3 tablespoons of the crepe batter. Turn and shake the pan to distribute the batter evenly and cook 1-2 minutes. Cook additional crepes using the same method until the batter is completely consumed. Let crepes cool and cut into 0.5 cm (approximately 1/5 inch) wide strips. In a pan, melt butter, add breadcrumbs and finely pureed parsley, stir and brown slightly. Remove from heat and let cool completely. Peel mandarins, remove white skin and separate into segments.
Halve pomegranate and scrape out seeds. Reserve any pomegranate juice that is produced and mix with powdered sugar to form a sauce. Cut frozen parfait into 4 pieces approximately 1.5 cm (approximately 1/2 inch) wide and sprinkle each piece with parsley breadcrumbs. To serve, arrange parfait pieces on plates and cover with crepe slices. Serve garnished with Mandarin segments, pomegranate seeds and pomegranate sauce. If desired, decorate with bread sticks and caramel bars.
