Coconut ice cream, spiced peanut soil and caviar del tíbet

Coconut ice cream, spiced peanut soil and caviar del tíbet

Ingredients

For two servings:

- 200 ml coconut cream

- 20 g Mugaritz inulin (optional)

- 30 g raw peanuts

- 1 tbsp EVOO

- Salt, togarashi (or cayenne in its absence)

- 10 g Caviar del Tíbet

Method

Method:

 FOR THE COCONUT ICE CREAM

Lightly heat the coconut cream without letting it boil. Add the inulin, remove from the heat and mix well with a blender. Pour into a container and freeze for a minimum of 3 hours. Stir the coconut cream at least once every hour to avoid crystallisation. If you added inulin, you won't need to stir as much.

 FOR THE SPICED PEANUT SOIL

In a frying pan, brown the peanuts in very hot olive oil. Transfer the peanuts to a food processor and lightly grind them together with the salt and togarashi until you get a gravelly texture.

 PRESENTATION

Take the coconut ice cream out of the freezer so that it can cool and be worked. In a small bowl, or on the presentation plate to be used, add a tablespoon of the peanut soil. On top of this, add a quenelle of coconut ice cream, followed by a teaspoon of Mariskito caviar. Garnish with an aromatic and refreshing sprout, such as lemon verbena.

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