- • Kyona Cress 1 and ½ punnets • Cooked Soya beans 200gr • Chestnut Mushroom 4 medium pieces • Purple round radish 8 pieces • Chestnut puree 120gr • Whole hazelnuts 40gr • Lemon juice ½ lemon
Mushrooms, soya beans, radish and chestnut puree; kyona cress, hazelnut
Mushrooms, soya beans, radish and chestnut puree; kyona cress, hazelnut
5 min
Makes four portions
Ingredients
Method
• Place a round pastry ring in the centre of the plate and fill with cooked soya beans to create a circle. Keep the ring in place.
• Finely slice the chestnut mushrooms and place on top on the soya beans.
• Brush the mushroom layer with lemon juice.
• Slice the purple round radishes and create a “rosace“ in the middle of the circle on top of the mushroom layer.
• Gently remove the pastry ring and pipe some dots of smooth chestnut puree around and on top of the mushroom.
• Add the hazelnuts and the Kyona cress.
• Serve
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