India - Gastronomía Vasca: Escuela de Hostelería Leioa

Ingredients

• 0.15 l Unshelled
• 0.05 kg Bulk curry
• 180.0 g Steamed curry sponge cake
• 120.0 g Roasted peanut praline
• 150.0 g Coconut tapioca
• 0.25 kg Mango
• 0.05 kg Shelled peanuts
• 0.025 kg Grated coconut
• 0.05 l Skimmed milk
• 0.075 kg Frozen coconut purée
• 0.013 kg Procrema 100 frío Sosa
• 0.013 g Dextrosa
• 3.75 g Bulk curry
• 1.25 ud Egg whites
• 3.0 ud Egg yolk
• 0.05 kg Sugar
• 0.029 kg Creamed corn
• 0.06 kg Shelled peanuts
• 0.06 kg Icing sugar
• 0.25 g Table salt
• 125.0 ml Coconut milk
• 0.01 kg Perlas de tapioca