Cherry Parfait with blueberry and vanilla sand pesto. Served with tea souffle.
Cherry 100 gr.5 g gelatin.Sencha 2 gr.Lime honey 10 g.Lime 20 oz.Vanilla pesto p / f 30 g.Biscuit 10 g.Blueberries 20 oz.10g pine nuts.Balsamic cream 2 g.Mikrozelen 1 oz.Flowers 1 oz.
Cherry parfait. In a warm cherry Frechet diluted honey and pre-soaked gelatine. Beat with a mixer until foaming. The foam was put on half a silicone mold. Allow to cool. Pour the remaining mass. Thus, when we'll get the parfait - the upper part is more delicate due to the foam. The lower part will have a more concentrated cherry flavor.Tea souffle. Tea is good closure, leave. Add fresh lime gelatin. Beat in thick foam. Spread out on the forms. Allow to cool.Vanilla pesto. A mixture of olive oil with minced basil, vanilla caviar fresh pods, pine nuts, honey.Blueberry sand. Sponge cake with crushed pine nuts, add blueberry jam. Dry. Once again chop.Garnish with mikrozelenyu, flowers.