Yuzu Gel Recipe with Pea Cream
This stunning vegan starter recipe from Michelin-starred vegetarian restaurant Joia combines flavours of land and sea in this truly stunning dish.
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Cooking tools:
- Airtight container
- Mixing bowl
- Refrigerator
Ingredients
- 50g of hijiki seaweed
- 50g of wakame seaweed
- 50g of lemon juice
- 50g of tamari
- 50g of water
- sesame oil
- rice vinegar
- 100ml of dashi, made from kombu and shiitake
- 2g of agar agar
- agave syrup, to taste
- salt
- yuzu juice
- 180g of buckwheat flour
- 40g of potato flour
- 200g of boiling water
- olive oil
- 300g of fresh peas
- 1 lemon
- oil
- 10 shiitake mushrooms
- sunflower oil
- dill
- lemon balm
- salicornia
- oyster leaves
- dried wild mallow flowers, chopped
- tarragon
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