For the syrup 700 g of water 500 g of sugar
For the black sesame powder 20 g of black sesame paste 15 g of tapioca
For the candied vegetables 10 g of Romanesco broccoli 5 g of carrots 7 g of pumpkin 2 g of black olives 2 g of capers 6 g of scallion 9 g of cauliflower 6 g of fennel For the garnish Candied vegetables Fresh goat's milk ricotta Black sesame powder Maldon salt Vegetable sprouts
For the syrup Add the water to the sugar and bring to the boil.
For the black sesame powder Add the tapioca to the black sesame paste, mixing with a whisk. Then sieve and set to one side for the preparation of the dish.
For the candied vegetables Chop the vegetables and cook them in slightly salted water. Drain and toss them for 2 minutes in the sugar syrup prepared earlier.
For the garnish Heat the goat's milk ricotta in a steam oven, pipe it onto a plate using an icing bag and add the vegetables and sprouts. Sprinkle with the black sesame powder, Maldon salt and sprouts.
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