Kikuna Leaves - carrot - yogurt - hazelnut, Foodpairing

Source: Foodpairing

Ingrediënts

  • 2 Peach
  • 420 g Water
  • 182 g White sugar
  • 0,5 Orange Peel
  • 1 Lemongrass
  • 109 g Rice wine vinegar
  • 6 g Salt
  • 4 Carrot, young
  • 140 g Yoghurt
  • 50 g Cream
  • 20 g Icing sugar
  • 1 g Gelatine leaf, pre-soaked
  • 55 g Kikuna Leaves
  • 25 g Hazelnut
  • 1 g Lemon zest
  • 150 g Olive oil
  • Lemon juice

 

Preparation method

  • Cut the peaches in half.
  • Mix 300g Water, 150 g White sugar, Orange peel, and Lemongrass, and bring to a boil.
  • Poach the peaches in the syrup.
  • Remove the peel and let cool.
  • Cut into the desired shape.
  • Clean and slice the carrots.
  • Mix 120 g Water, 32 g White sugar, Salt, and Rice wine vinegar, and add the carrots (make sure that the salt and sugar are completely dissolved before adding the root).
  • Marinate for 30 minutes.
  • Mix Yogurt, Cream, Icing sugar, Gelatine leaf, and put into a siphon and charge with 2 cartridges.
  • Place at least 1 hour in the refrigerator.
  • Mix Kikune Leaves, Hazelnut, Lemon zest, and Olive oil.
  • Add lemon juice to taste.
  • Season with salt and pepper.

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