- • 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, chestnut puree
Mushrooms, soya beans, radish, chestnut puree
10 min
Ingredients
Method
• Using a round pastry ring, place it in the centre of the plate and fill with cooked soya beans in order to cover a circle, keep the ring in place.
• Slice finely the chestnut mushroom and place on top on the soya beans.
• Brush the mushroom layer with the lemon juice.
• Slice the purple round radishes and create a “rosace “in the middle of the centre and on top of the mushroom.
• Remove gently 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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