Sort ingredients
tom1989
QR Code
Listen
Pdf
Make a brunoise of onion and stew slowly.
Make a brunoise of zucchini using only the green part.
Blanch zucchini over high heat with a drizzle of extra-virgin olive oil.
Cool the browned vegetables and combine.
Blend the zucchini and onion mixture until smooth.
Make a zucchini brunoise using only the green part of the vegetable for the glaze.
Blanch zucchini over high heat with a drizzle of extra-virgin olive oil.
Blend with water and strain.
Bring to reduction until a glaze is obtained.
For the marinated zucchini, make a spin with 3 zucchini and season with salt, garlic, lime zest and juice, mint, gin, and extra-virgin olive oil.
Slice zucchini horizontally.
Marinate zucchini slices in the seasoned zucchini juice for 6 hours, preferably vacuum packed.
Drain zucchini slices and steam at 60°C for 30 minutes, preferably in a vacuum.
Cool the marinated zucchini slices.
Soak cardamom in plenty of water and refrigerate for two days.
Remove the seeds from the water and run through the extractor.
Strain through a colander.
Spread the cream of zucchini in the center of the dish.
Place a teaspoon of zucchini glaze, lime zest, and lemon juice.
Lay the zucchini slices on top of the cream.
Drizzle zucchini glaze, a few drops of gin, cardamom extract, lime zest, lemon juice, chopped mint, and extra-virgin olive oil.
Finish with dried tomato powder.