Goat Pendant with Granité of Dill and Codium Blue

Ingredients en method


  • 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


  • 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

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