Botanical Hargrow Mirror, Avodaco Mousse, Cucumber Pearls Citrus Crumble
This culinary masterpiece crafted by Executive Chef at the Palm House Boutique Hotel & Spa, Gregory Henderson, showcases a captivating array of vibrant and distinctive local and indigenous ingredients meticulously selected to not only delight the palate but also to engage the senses.
Ingredients
Ingredients for Base
- 50 g Avocado Puree (we used Avolands)
- 50 g Herbed Cream Cheese
- 100 g Pickled Cucumber Pearls (Small Melon Ball Cucumber)
Cucumber Pickled Dressing
- 25 ml Fynbos Vinegar
- ¼ tsp Garlic Buchu
- Combine and allow to sit to infuse. Pour over Cucumber Pearls in a container and allow to infuse
Hargrow Dough
- 150 g Tapioca Starch
- 100 g Water (100 deg C)
- 15 Piece Wild Garlic Flowers
- 25 Piece Oxalis Leaves and Flowers
- 2 tbsp Coconut Oil
Citrus Crumble
- 50 g Seed Mix
- 5 g Chipotle Rub
- 1 tsp Honey
- ½ Lemon Gold Rind – Grated
Instructions
Hargrow Dough
- Combine Tapioca with Hot Water whilst slowly adding boiling water.
- Then add oil and knead for a few minutes, into it forms a smooth ball.
- Roll into sausage and cut two rounds 2 cm thick.
- Roll out each into 15cm rounds.
- Place flowers arranged on one round.
- Place other round on top and then roll out till 2 cm thick.
- Place in steamer basket and steam till translucent.
Citrus Crumble
- Combine all and place on a medium pan.
- Toast till fragrant and lightly toasted.
- Remove from heat and allow to cool and should harden.
- Crumble mix and sprinkle over Cucumber pickle and Avocado Mousse.
Dish Assembly
- Pipe six dots on the plate in a circular format evenly.
- Pipe six dots of the Herbed Cream Cheese.
- Place Cucumber Pearls in between these.
- Sprinkle with Crumble and Botanical Flowers.
- Top with Hargow Mirror and serve.