Goat Pendant with Granité of Dill and Codium Blue
With the introduction of Codium Blue, Koppert Cress is challenging culinary professionals and enthusiasts to embark on a new adventure and discover the unprecedented potential of this ‘Truffle of the Sea’.
Preparation
Pipe a generous tuft of the hung goat yoghurt in a nice deep plate.
Spoon the gooseberries marinated in Huacatay oil on top.
Sprinkle the crumble of seaweed powder and pieces of Codium Blue on top.
Spoon a generous amount of the granité of dill over the dish.
Form a quenelle of the sheep kefir ice cream and place it in the center on top of the granité.
Place pieces of Codium Blue around the ice cream.
Serve this surprisingly fresh dessert with savory notes and enjoy!
| Hung goat yoghurt | |
| Oil with Huacatay | |
| Gooseberries with Huacatay oil | |
| Crumble of seaweed powder based on hard wool pastry | |
| Codium Blue (Koppert Cress) | |
| Fresh dill | |
| Granité of dill | |
| Ice cream of sheep kefir |