Servings:
4
Prep time:
30
Cooking time:
5
INGREDIENTS
- For the orange salad:
- -2 oranges
- -rose water
- For the almond custard:
- -100g almonds
- -50g almond milk
- -20g cane sugar
- -1 piece of lemon peel
- -10g extra virgin olive oil
- For the wafer:
- -200g dark chocolate
- -20g puffed rice
- -chili pepper flavored oil
- -fennel seeds
- -mixed herbs
INSTRUCTIONS
- Melt the chocolate on a double boiler, then add the puffed rice, a pinch of fennel seeds and a few drops of spicy oil.
- Immediately place the mixture between two sheets of parchment paper and roll it out to obtain a layer as high as the puffed rice grains. Put it in the fridge for at least 30 minutes.
- Break the chocolate and rice layer with your hands to obtain random pieces.
Keep them in the fridge until serving. - In the container of the immersion blender, pour the almonds, the sugar and the lemon peel. Blend for a few seconds with no liquids, then gradually add the oil and the milk. Keep blending until you obtain a cream.
- Perfectly peel the oranges, then dress them with a few drops of rose water and let it season.
- Prepare the dessert alternating in a serving plate the wafers, the orange and the custard. Decorate with your favorite herbs and serve.
