4 h 10 min
Type of dish: Dessert
Temperature: Cold
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Lime soup 0.6 l
Cucumber slushy 0.225 l
Granny Smith apple 0.1 kg
Basil 25.0 g
Coriander 25.0 g
Fennel 25.0 g
Fish tails 3.0 g
Water 0.125 l
Fresh Sosa (Xilitol) 15.0 g
Basil 5.0 g
Egg yolk 3.125 ud
Eggs 2.5 ud
Sugar 0.125 kg
Creamed corn 0.058 kg
Matcha tea 7.5 g
Table salt 1.0 g
Avocado 0.1 kg
Water 0.15 l
Procrema 100 frío Sosa 0.05 kg
Sugar 0.035 kg
Dextrosa 12.5 g
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
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 5.85 g
Saturates 8.7 g
Monounsaturated fatty acids 4.43 g
Polyunsaturated fatty acids 1.53 g
Cholesterol 264.47 mg
Calcium 114.21 mg
Iron 3.76 mg
Zinc 7.56 mg
Vitamin A 210.9 ug
Vitamin C 56.92 g
Folic acid 81.28 ug
Salt (Sodium) 157.98 mg
Sugars 129.34 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.