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Pineapple and strawberries with raspberry sorbet and tarragon
Delicious and unusual dessert - perfect for summer.
How to cook Pineapple and strawberries with raspberry sorbet and tarragon
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.
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