4 h 10 min
Type of dish: Dessert
Temperature: Cold
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Avocado sherbet 0.325 l
Koko-matcha gel 200.0 g
Granny Smith apple 0.1 kg
Basil 25.0 g
Coriander 25.0 g
Fennel 25.0 g
Avocado 0.488 kg
Sugar 0.163 kg
Water 0.325 l
Tarragon 5.688 g
Vinegar 0.081 l
Sugar 0.033 kg
Water 0.25 l
Sugar 0.125 kg
Cucumbers 0.15 kg
Vodka 0.02 l
Rives lime juice, bottle 0.023 l
Fish tails 1.0 g
Fish tails 3.0 g
Water 0.125 l
Fresh Sosa (Xilitol) 15.0 g
Basil 5.0 g
Elaboration

The following elaborations are needed for this recipe:

SERVING

  • Pour some drops of koko-matcha’s gel and aromatic herb’s gel on the right side of the plate.
  • Place small pieces of pickled cucumber  and sponge cake on the left side of the plate.
  • Also add a small amount of  fennel confit on both sides.
  • Top the sponge cakes with an icecream quenelle and a spoonful of cucumber slush aside.
  • Decorate with the julienned Granny Smith, basil sprouts, coriander and fennel.
  • Coat the gels with the soup lime just before serving.
Nutritional information (1 portion)
Fiber 89.13 g
Saturates 7.4 g
Monounsaturated fatty acids 6.65 g
Polyunsaturated fatty acids 0.9 g
Cholesterol 0.0 mg
Calcium 13038.31 mg
Iron 369.71 mg
Zinc 73.41 mg
Vitamin A 2429.54 ug
Vitamin C 606.74 g
Folic acid 47.19 ug
Salt (Sodium) 103.44 mg
Sugars 132.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.