Photography recipe
Fotografía Chef Signature Chef

ELABORATION

For the soul créame
  • Pour the liquid cream in a bowl, lemon juice and aroma and mix with a whisk. Cover and let stand half an hour in a warm place (the oven for example).
  • When it has thickened add the pinch of salt and mix well.
  • Preparation time 5'.
 
 
For the waffle batter
  • The liquid ingredients: Beat...

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ELABORATION

For the soul créame
  • Pour the liquid cream in a bowl, lemon juice and aroma and mix with a whisk. Cover and let stand half an hour in a warm place (the oven for example).
  • When it has thickened add the pinch of salt and mix well.
  • Preparation time 5'.
 
 
For the waffle batter
  • The liquid ingredients: Beat the eggs until frothy, add the milk and the melted butter.
  • The dry ingredients: Add the flour, salt and baking powder to the liquid ingredients, stirring with a whisk until a smooth paste is obtained.
 
 
For the squid
  • Put them in a frying pan with 1 tablespoon of oil ,add a little oregano ,parsley and Himalayan pink salt ,brown them and take them out with tongs.
 
 
Process and assembly
 
  • We will put 2 lines of squid ink and a bed of lily petals.
  • We will use a ring of emplatar and inside we will put the waffle of a form that stays circular, we will throw the cream with a spoon distributing it by all the waffle and on top we will put 2 squid.
 

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Ingredients 4 persons
  • FOR THE SOUL CREME
  • -240 ml liquid cream
  • -10 ml lemon juice
  • -2 drops of neutral lavender aroma
  • -1 pinch of salt
  • FOR THE WAFFLE DOUGH
  • -2 eggs
  • -1 and ½ cups of milk
  • -100 grams of butter
  • -2 cups of plain flour (250grms)
  • -3 teaspoons of baking powder
  • -½ teaspoon of salt
  • FOR THE SQUIDS
  • -100grms of cleaned squid
  • -A bag of squid ink
  • -Lily petals
Recipes. The Cook & Chef Institute