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Fruit salad with lavender infusion

A Zen garden dessert

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Fruit salad with lavender infusion

At a glance

Serves:
4
Difficulty:
Difficult
 
 

Jordi Roca

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Ingredients

    • Flowers
    • Lychees
    • 1 green apple

    For green tea sugar:

    • 100 gr. of sugar
    • 5 gr. green tea

    For jasmine and milk gelatin:

    • 300 ml milk
    • 50 gr. sugar
    • 2 gr. agar-agar powder
    • 4 gr. jasmine tea

    For rose confit:

    • 200 gr. water
    • 100 gr. sugar
    • 2 gr. agar-agar
    • 3 gr. rose tea

Method

  1. For green tea sugar, mix both ingredients and set aside.
  2. For jasmine and milk gelatine, boil the milk with sugar and infuse the tea. Return to the boil for 1 minute with the agar-agar and put in a tall mold.
  3. For the confit, heat the water with the sugar and infuse the rose tea. Dissolve agar-agar in cold water, add to the tea and boil.
  4. On a plate, pour out some green tea sugar and  rake with a brush or comb. Put some jasmine and milk gelatine in the middle and top with some lychees, flowers and apple sliced in julienne strips. Serve rose confit on the side.

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Jordi Roca, the younger of the Roca brothers and head dessert chef at the restaurant El Celler de Can Roca.

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