Thistle, truffle, milk and seeds – 55000 Recipes. Passion for food


Thistle, truffle, milk and seeds

Desserts with vegetables? Yes, this line of cuisine is not new, but Rodrigo de la Calais manages to give it a new dimension by mixing vegetables with dairy products, as in this case. The use of tigernut is another interesting contribution.

Chef: Rodrigo de la Calais

Personality in every dish, talent and spark. Sensitivity and technique alike. He loves what he does and expresses it through his concrete revolution #green.


  • 40 g of quinoa flour
  • Ingredients for thistle
  • 1 liter of milk
  • 1.8 agar agar
  • 50g sugar
  • Ingredients for tiger water
  • 250 g tiger
  • 100 g of sugar
  • 50 g creamy butter
  • Ingredients for quinoa tiles
  • 1 liter of water
  • 30 g of water
  • 20 g honey
  • 250 g of thorn


Preparation of thorn

  1. Pour the milk with thistle for 20 minutes. Strain.
  2. Dilute the agar agar and sugar. Put on the fire and bring to a boil.
  3. Set in the presentation plate.

Preparation of tiger water

  1. Soak the tiger in water for 2 days to hydrate it.
  2. Grind the tiger with water (1 liter of water is used for every 250 g of tiger).
  3. Go through fine porcelain and then through plastic mesh.
  4. Add an orange twist and book.

Preparation of tigernut gel

  1. Mix and beat the ingredients in a thermomix. Reserve.

Making quinoa tiles

  1. Mix the butter with the sugar.
  2. Also mix the water with the honey.
  3. Put everything together and add the flour. Bake at 180 ° C for 3 minutes.

Finishing works and presentation

  1. Cover the plate where the curd was placed with truffle gel, place a truffle leaf for decoration and the tile.


Now is your time.
David from 55000 Recipes