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Fresh from the North Sea

This recipe is from the Dessertclub, made for 60 units.

Ingredients

60gPowdered sugar
600gTotal yoghurt
40gYuzu

2.5gSalt
250gWater
2.5glemon zest
12.5gLemon juice
60gTapioca
Tapioca marinade

24gSushi vinegar
60gmirin
60gCucumber juice
12gpassion fruit liqueur 0.6
60gTonic

28gPowdered sugar
18gLime juice
94gTonic
186gCucumber juice
18gMint
14gPro espuma

Sea salt
1oyster shell white chocolate per unit
Lemon slices
1Sea aster
1white chocolate pearl
1mini cucumber
1gcodium seaweed per unit

Preparation

  1. Mix 1/4 of the total yoghurt, powdered sugar, and yuzu.
  2. Add the remaining total yoghurt without stirring too much.

  1. Add the salt and bring the water to a boil.
  2. Add the tapioca to the water.
  3. Let it cook for about 20 minutes on induction at 1000 watts. 

  1. Mix all the ingredients together.

  1. Mix all ingredients.
  2. Use this mixture to make an espuma.

  1. Start with sea salt on the plate.
  2. Place the oyster.
  3. Fill with Yuzu yogurt.
  4. Decorate with tapioca.
  5. Add the lemon, sea aster, and codium seaweed.
  6. Place the pearl.
  7. Finish with espuma.