Goat Pendant with Granité of Dill and Codium Blue

Ingredients

• Hung goat yoghurt
• Oil with Huacatay
• Gooseberries with Huacatay oil
• Crumble of seaweed powder based on hard wool pastry
• Codium Blue
• Fresh dill
• Granité of dill
• Ice cream of sheep kefir

Preparation

• Pipe a generous tuft of the hung goat yoghurt in a nice deep plate.
• Spoon the gooseberries marinated in Huacatay oil on top.
• Sprinkle the crumble of seaweed powder and pieces of Codium Blue on top.
• Spoon a generous amount of the granité of dill over the dish.
• Form a quenelle of the sheep kefir ice cream and place it in the center on top of the granité.
• Place pieces of Codium Blue around the ice cream.
• Serve this surprisingly fresh dessert with savory notes and enjoy!

Recipe: Yornie van Dijk