Cucumber, Lime and Avocado

Sweet and sour cucumber

• 200 grams Water
• 200 grams of natural vinegar
• 200 grams Crystal sugar
• Cucumber

Method

• Heat the water to 60 degrees
• Now mix the vinegar and sugar with the water
• Add the cucumber peels

Cream of avocado

• 100 grams of avocado
• 10 grams powdered sugar
• 5 grams of lime juice
• Planifolia Green Vanilla

Method

• Puree the avocado very finely
• Sift the powdered sugar twice
• Add the powdered sugar and lime juice
• Season to taste with Planifolia Green Vanilla

Candied lime peel

• 3 Limes
• 200 grams of granulated sugar
• 200 grams of water

Method

• Peel the limes with a peeler
• Remove any white from the peel
• Cut the zest into a very fine chivonade
• Bring the sugar to a boil with the water
• Add the zest
• Let rest for a night

Chocolate mousse

• 200 grams of Flora 31%
• 300 grams dark chocolate, NXT Dark
• 16 grams Vegatine
• 40 grams of water
• 500 grams Flora 31%

Method

• Boil the first flora and melt the chocolate in it
• Mix the vegatine with the water
• Add the vegatine to the chocolate mixture
• Beat the second flora halfway and fold it in
• Refrigerate before use

Almond sorbet

• 420 grams Almonds
• 2061 grams Water
• 105 grams of lemon juice
• 420 grams of granulated sugar
• 35 grams Sorbitol
• 158 grams of Dextrose
• 175 grams Maltodextrin
• 105 grams Inulin
• 17 grams Binding agent cold, for ice cream
• 4 grams of fine salt

Method

• Toast the almonds at 160 degrees for about 20 minutes until golden brown
• Place them in a thermoblender with the water and spin finely
• Add the lemon juice and spin completely fine
• Mix the sugars with the salt and binder
• Add to the almond mixture and twist until all is dissolved
• Place the mix in the refrigerator and let ripen for 4 hours
• Strain out the mix and turn into ice cream

Additional requirements

• Limon Cress
• Serving

Construction

• Coat a 9-centimeter sampler with some oil
• Spray the chocolate mousse in several places in the ring
• Fill the holes with dots of avocado cream
• Place rolls of sweet and sour cucumber
• Decorate with lime zest and Limon Cress
• Place the almond ice cream

Recipe: Hidde de Brabander