Pineapple and strawberries with raspberry sorbet and tarragon
Delicious and unusual dessert - perfect for summer.
Ingredients
- fresh pineapple 120 g
- fresh strawberries 25 g
- poppy fresh 5 g
- raspberry sorbet 50 g
- tarragon florets to taste
- powdered sugar to taste
- brown sugar 20 g
- Liqueur Cointro 40 ml
- anise 1 pinch(s)
Cooking
Step 1
For the ponzu sauce, combine soy sauce, rice wine, ginger root, lime zest and juice, and smoked tuna flakes and let steep for 24 hours. Strain the sauce and mix with mayonnaise. Pour into a siphon.
Step 2
Zucchini cut into thin strips. Mix the olive oil and ginger juice, pour over the zucchini mixture and send to the grill pan until tender.
Step 3
Put the zucchini on the board, knock out a few drops of ponzu sauce through the siphon, decorate with pike caviar. Serve with a wedge and fresh lime zest.