Fin­ish­ing touches and plat­ing: 200 g of navel orange (with grated skin) 3 leaves of cel­ery

Cuisine | a&d - - Exotic Cuisine -

•Grab a soup dish with a di­am­e­ter of 13 cm on the in­side and a golden ex­te­rior edge. Place 7 g of beet brunoise and 2 g of orange brunoise. Add a pinch of chopped co­rian­der. Add 20 g of beet jelly on the bot­tom and re­frig­er­ate. •Be­fore serv­ing, ar­range the orange and beet tri­an­gles on top of the jelly. Grate a bit of orange zest on top and add a few leaves of cel­ery.

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