Coconut and lemongrass snowSavoury recipe
Coconut and lemongrass snow
- Frozen fruit purée, sugar added : Coconut - 240g
- Frozen fruit purée : Lemongrass - 20g
Blend both purées.
Pour into a rectangle silicon mold.
Freeze the mix at -20°C.
Using a microplane, grate it over liquid nitrogen.
Pass through a fine sieve.
Set aside in the freezer.
Serve with crushed grapefruit at 4°C, steamed Mediterranean red shrimps, thai sauce and cilantro water with xanthan gum. Finish with some coconut and lemongrass snow.
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