Borage pesto, daikon consommé and peeled vegetables

Name: Borage pesto, daikon consommé and peeled vegetables
Ingredients: 700 g Halloumi; 4 Zallotti Blossom cups; 35 g Agar Agar; 3.5 l vegetable stock (cold); 2 units.items large broccolis; 12 Daikon Cress cups; 2 units.items large cauliflowers; 2 Cucumbers; 2 broccoli stems; 2 Limes; 2 Lemons; 1 bunch of spring onions; 100 ml Olive oil; 10 Scarlet Cress cups; 2 cauliflower stems; 200 g red radish balls; 12 Borage Cress cups; 1 mouli (daikon); 2 Bean Blossom cups; 10 Gangnam Tops; 125 ml Olive oil; Mandoline; Pastry ring for pesto stencil; Speed blender; Agar Agar; 6 containers Rock Chives; 2 Kikuna Leaves cups; herbs for seasoning; herbs for seasoning; herbs for seasoning

Recipe by chef Franck Pontais from Koppert Cress.

You can view the original recipe here.

Ingredients

4Zallotti Blossom cups

35gAgar Agar

3.5lvegetable stock (cold)

12Daikon Cress cups

herbs for seasoning

700gHalloumi

2units.itemslarge broccolis

2units.itemslarge cauliflowers

2Lemons

12Borage Cress cups

125mlOlive oil

herbs for seasoning

2Cucumbers

2broccoli stems

2Limes

1bunch of spring onions

100mlOlive oil

10Scarlet Cress cups

2cauliflower stems

200gred radish balls

1mouli (daikon)

2Bean Blossom cups

10Gangnam Tops

6containers Rock Chives

2Kikuna Leaves cups

herbs for seasoning

Mandoline

Pastry ring for pesto stencil

Speed blender

Agar Agar

Preparation

Mix the Daikon Cress, vegetable stock, herbs, and Agar-Agar together.
Place on the bottom of the plates, so the Zallotti flowers can rest on top later.

Cut some small florets from the broccoli and cauliflower and keep the stems separate for the crunchy vegetable salad.
Cut the halloumi cheese into cubes and blend in a food processor with the broccoli and cauliflower florets, olive oil, Borage Cress, and the juice of 2 lemons.
Season to taste.

Emulsify the olive oil with the lemon juice and herbs and set aside.
Finely chop all the vegetables (except cucumber) and keep them in ice-cold water.
Just before serving, drain and dry them, then mix the chopped vegetables with the dressing.
Season well and place on the Borage pesto.
Add Scarlet Cress, Kikuna Leaves, and Gangnam Tops.