4 h 10 min
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Traces of celery
Traces of celery
Traces of crustaceans
Traces of crustaceans
Traces of fish
Traces of fish
Traces of mustard
Traces of mustard
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
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

The following elaborations are needed for this recipe:


  • 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.