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      Mercedes Minaya Palacios posted an update

      3 months ago

      Level: level 4 executive chef 2 Executive Chef

      I am with Rais Estevez’s GELIFICATION TECHNIQUES course

      On the base of the dish there is a veil of tender garlic, made with agar agar

      Then a duo of asparagus and garlic sautéed in butter with a touch of walnut.

      I have put everything on top of the veil of garlic and I have been assembling the dish

      I have made a false caviar of tender garlic and with them, togarashi filaments and sprinkled chives, with this I conclude the dish.

      The false caviar I have taken advantage that I had some gel left over and I wanted to give it a more modern touch

      1000008941
      1000008940
      1000008939
      Translated from Spanish
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      Réka Horváth, Antonio Salvador Moreno Carretero and 4 others
      6 Comments
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