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TOMB GLASS OF BLACK BEAN PUREE WITH GUACAMOLE AND SPHERIKA CHUM SALMON ROE

INGREDIENTS:

  • Thin oat toast
  • Black food marker for decorating
  • 200g cooked black beans
  • 3 tablespoons of creamy fresh cheese
  • 2 ripe avocados
  • Juice of 1 lemon
  • Fine salt
  • 1 jar Spherika chum salmon roe
  • 3 empty jars of natural roe or Spherika pearls

PREPARATION:

    1. Cut the toasted bread to the size of the small glass to form the tombstones and write RIP with the black food marker. Let dry.
    2. Pour the black beans into a casserole dish and heat them. Remove from the heat, mash them with a fork until the desired consistency is obtained and mix with the cream cheese.
    3. To make the guacamole, open the avocados, remove the flesh with a spoon and mash in a bowl with a fork. Add the lemon juice and salt.
    4. Divide the black bean cream among the empty jars. Add the guacamole and place a tombstone. Finish with a layer of salmon roe.
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