Acidified aromatic juice, apple and yogurt
Pepe Solla offers this light, fresh and fragrant dessert, ideal for completing a long menu or a hearty meal, after which you need to clear your palate.
Chef: Pepe Sola
Heir to an important hotelier saga, he began working in the dining room as a sommelier to finish in the kitchen. Now, in full maturity, with a fruitful journey, he sees his consolidated project: the renovation of Galician cuisine is a reality.
- Creamy goat’s yogurt
- For the juice
- 15 g Cappuccino
- 4 g coriander
- 15 g of basil
- 20 g of snow peas
- ¼ var
- 1 stick of citronella
- Citric acid (or lemon juice)
- Other ingredients
- Parsley flowers and calendula
For the sour juice
- Remove the leaves and wash the fragrant, citronella and snow peas. Mix them until you get a light juice. Add the acid point with a few drops of lemon juice or, otherwise, citric acid.
- Make 50% syrup (water and sugar) and add to the juice to add sweetness to taste. Strain and save.
Peel a squash, grate it and cut it into cubes. Cut the cheese into cubes the same size as the apple.
Cover the bottom of the plate with the aromatic juice. In the center put a ball or spoon of yogurt and around it the cubes of apple and cheese.
Finish with parsley and calendula petals just before serving.
Thanks for reading.
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