Yields 40 portions
Mojito Green Booster
1 kg cucumber, cut into chunks
180 g limes, keep zest for garnish, peel off the skin with all the pith and only use the flesh
50 g ginger, peeled
150 g apple, cut into chunks
2.5 g sugar-free elderflower cordial
Blend all the above ingredients in a bar blender and strain through a sieve. Keep chilled till needed.
For Serving Booster
maldon salt
half a lime
40 mint sprigs
Wipe the edge of half your glass/cup with the lime half and dip the glass/cup in the maldon salt. Fill three quarter with mojito booster and add a sprig of mint for stirring.
Yellow Tomato Gazpacho
552 g yellow exotic tomatoes
652 g cucumber, cut in chunks
30 g red onion
150 g yellow pepper
10 g clove garlic
50 g verjuice
100 g Creation olive oil
10 g salt
5 g freshly ground black pepper
30 g celery stalk
30 g parsley
30 g Creation Sauvignon Blanc
Blend all the ingredients together. Strain through a sieve. Keep chilled for serving.
For Plating Gazpacho
200 g Belnori chèvre frais logs
chilled cup filled three quarters with gazpacho
5 g of the Belnori chèvre crumbled into each cup.
For Cos Lettuce Canapé
40 baby cos lettuce leaves
40 pea shoot sprigs
Edamame Hummus
300 g cooked edamame
20 g fresh ginger
150 g lime juice (keep zest for garnish)
20 g Creation Sauvignon Blanc
10 g chopped coriander
20 g olive oil
10 g maple syrup
5 g salt
Blend all the ingredients till smooth and transfer to a piping bag.
Pickled Cucumber
100 g cucumber
50 ml apple cider vinegar
Chop cucumber (brunoise) and place in a container with apple cider vinegar.
Coriander Crème
50 g aquafaba
40 g coconut yogurt
10 g apple cider vinegar
2 g maple syrup
2 g xanthan gum
5 g salt
475 ml oil
5 ml truffle oil
10 g fine dried coriander seeds
Blend everything except the oil on low speed in a bar blender or thermomixer.
Increase the speed and slowly add the oil until it emulsifies to the desired thickness.
Store in a piping bag or squeezy bottle for plating.
For Plating Canapé
Place one baby cos lettuce leaf on the plate.
Pipe a teaspoon edamame hummus onto the leaf.
Place half a teaspoon pickled cucumber on the hummus.
Sprinkle with pinch of lime zest.
Pipe five dots coriander crème on top of the pickled cucumber and hummus.
Serve all three items on one plate per person.
Send out one half of a passionfruit for the table to smell with these canapés.