For 4 people
140 g of bitter almonds
140 g of whole hazelnuts
280 g of ground hazelnuts
200 g of ground pistachios
32 of Noto almonds
60 g of hazelnut cream
240 g of sea asparagus
200 g of sea lettuce
6 sheets of gelatine
extra virgin olive oil
With the aid of a blender, blend the sea lettuce with 200 g of water, filter it through a Chinoise sieve, chill and make a water-ice. Place 140 g of bitter almonds in a Soyabella (machine used to make vegetable milk) with 800 g of water. Switch it on and leave it to work until you obtain bitter almond milk.
Take 260 g of bitter almond milk, add 40 g of syrup and dissolve 2 sheets of gelatine in it. Process in a sorbet machine and place the almond sorbet in the freezer.
Place 140 g of hazelnuts in the Soyabella with 800 g of water. Switch it on and leave it to work until you obtain hazelnut milk.
Take 300 g of hazelnut milk, add 80 g of ground hazelnuts and 60 g of hazelnut cream, and dissolve 4 sheets of gelatine in it. Place in the fridge.
Use a slicing machine to cut the lemon into fine slices and dry them in a dryer.
Place the ground pistachios in 4 individual plates with the ground hazelnuts, whole almonds and shelled walnuts. Use an icing bag to add a mound of hazelnut cream. Dress the sea asparagus with a drizzle of extra virgin olive oil and lay the nuts on top, followed by a mound of sea lettuce water-ice and a few pieces of dried lemon. Complete with a small quenelle of bitter almond sorbet.
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