Seasonal berries with mozzarella cheese and strawberry Espuma.
Blueberry cake 20 oz.Raspberry 30g.Strawberry Espuma 20 oz.Red currants 10g.Mozzarella cheese 30 oz.Vanilla Pesto 20 oz.Blueberries 20 oz.gold leaf30 g sugar.Carrot chips 1 pc.Mint 1 oz.Orchid 1 pc.
Blueberry cake. Sponge cake with crushed blueberries, add the pine nuts. To lay the track. Spread on top of berries, mozzarella, pesto frozen chateau.Vanilla pesto. A mixture of olive oil with minced basil, mint, vanilla caviar fresh pods, pine nuts, honey.Red currants in caramel. Red currant berries spread on a toothpick, dip in caramel.Carrot spiral. Cut carrots thread. Blanch. Marinate in a sugar syrup. Wind up the form. Dry.Strawberry Espuma. Chop the strawberries in a blender with a heat soaked gelatin. Otsadit siphoned the gas N2O.Garnish with an orchid, gold leaf.