Green

Ingredients
Elaboration
Nutritional information

4 h 10 min

Type of dish: Dessert

Temperature: Cold

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Koko-matcha gel 200.0 g

Aromatic herb gel 150.0 g

Pickled cucumber 675.0 g

Matcha tea steam cake 250.0 g

Fennel confit 650.0 g

Avocado ice cream 0.325 l

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

Ingredients for Koko-matcha gel (200.0 g) See Recipe

Coconut milk 62.5 ml

Matcha tea 1.5 g

Sugar 0.01 kg

Agar - agar 0.002 kg

Coconut milk 125.0 ml

Ingredients for Aromatic herb gel (150.0 g) See Recipe

Fish tails 3.0 g

Water 0.125 l

Fresh Sosa (Xilitol) 15.0 g

Basil 5.0 g

Coriander 7.5 g

Xantana rubber 0.5 g

Ingredients for Pickled cucumber (675.0 g) See Recipe

Cucumbers 0.25 kg

Water 0.25 l

Vinegar 0.125 l

Sugar 0.075 kg

Table salt 0.025 g

Ingredients for Matcha tea steam cake (250.0 g) See Recipe

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

Ingredients for Fennel confit (650.0 g) See Recipe

Water 0.25 l

Sugar 0.2 kg

Lemon 0.1 kg

Fennel bulb 0.2 kg

Ingredients for Avocado ice cream (0.325 l) See Recipe

Avocado 0.1 kg

Water 0.15 l

Procrema 100 frío Sosa 0.05 kg

Sugar 0.035 kg

Dextrosa 12.5 g

Ingredients for Lime soup (0.6 l) See Recipe

Lime 0.45 kg

Ginger 15.0 g

Water 0.135 l

Xantana rubber 0.75 g

Ingredients for Cucumber slushy (0.225 l) See Recipe

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)

Energy

746.92

kcal

Carbohydrates

138.17

Proteins

8.98

Lipids

16.45

Fiber 5.85 g

Saturates 8.7 g