Borage pesto, daikon consommé and peeled vegetables


Special equipment and ingredients:

  • Gebaks ring for pesto template
  • Speed blender
  • Mandoline
  • Agar-Agar

For the Daikon consommé:

  • 3,5L vegetable stock (cold)
  • 12 punnets Daikon Cress
  • 35g Agar-Agar
  • 4 punnets Zallotti Blossom
  • season to taste

For the Borage pesto:

  • 700g halloumi cheese
  • 2 large broccoli
  • 2 large cauliflower
  • 12 punnets Borage Cress
  • 125ml olive oil
  • 2 lemons
  • season to taste

Crispy vegetable salad:

  • 2 cauliflower stalks
  • 2 broccoli stalks
  • 2 cucumbers
  • 1 mouli (daikon)
  • 200g red radish balls
  • 1 small bunch of spring onions
  • 2 limes
  • 100ml olive oil
  • 2 punnets Kikuna Leaves
  • 10 punnets Scarlet Cress
  • 6 punnets Rock Chives
  • 10 punnets Gangnam Tops
  • 2 punnets Bean Blossom
  • Season to taste


Daikon consommé:

  • Mix the Daikon cress, vegetable stock, seasoning and the Agar-Agar together.
  • Put on the bottom of the plates, for the Zallotti flowers to rest on later.

Borage pesto:

  • Cut small flowers from the broccoli and cauliflower, keeping the stalks aside for the crispy vegetable salad.
  • Cut the halloumi cheese into cubes and mix in the food processor with the broccoli and cauliflowers, olive oil, Borage Cress, and the juice of 2 lemons.
  • Season to taste.

Crispy vegetable salad:

  • Emulsify the olive oil with the lemon juice and the seasoning and keep aside.
  • Slice all vegetables (except cucumber) very finely and keep in icy cold water.
  • At the last minute, drain, dry and mix the sliced vegetables with the dressing.
  • Season well and place on top of the Borage pesto.
  • Add Scarlet Cress, Kikuna Leaves and Gangnam Tops.

Recipe: Franck Pontais

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress