standard

PRAWN AND TROPICAL FRUIT TARTARE WITH LIME & LEMON PEARLS

Imprimir receta
PRAWN AND TROPICAL FRUIT TARTARE WITH LIME & LEMON PEARLS
PRAWN AND TROPICAL FRUIT TARTARE WITH LIME & LEMON PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • 600 g raw prawns, peeled
  • 1 Mango
  • 1 Avocado
  • 1 Onion
  • 1 Lime
  • 6 chives sprigs
  • 1 Coconut yogurt
  • Extra virgin olive oil
  • Lime & Lemon Fresh Pearls
Cocina Fresh Pearls
Servings
Ingredients
  • 600 g raw prawns, peeled
  • 1 Mango
  • 1 Avocado
  • 1 Onion
  • 1 Lime
  • 6 chives sprigs
  • 1 Coconut yogurt
  • Extra virgin olive oil
  • Lime & Lemon Fresh Pearls
PRAWN AND TROPICAL FRUIT TARTARE WITH LIME & LEMON PEARLS
Instructions
  1. Finely chop raw prawns, peel and chop mango, avocado, onion; squeeze lime, salt and pepper the mixture and sprinkle with olive oil. Mix it all together and marinate in the refrigerator for 15 to 20 minutes.
  2. To serve: put a hoop mold on a plate and fill it with the mixture. Unmold and decorate with Fresh Pearls and 2 chive sprigs. On one side, pour a dollop of coconut yogurt.
Share this Recipe
standard

FOIE RAVIOLI, NUTS VINAIGRETTE AND PASSION FRUIT FRESH PEARLS

Imprimir receta
FOIE RAVIOLI, NUTS VINAIGRETTE AND PASSION FRUIT FRESH PEARLS
FOIE RAVIOLI, NUTS VINAIGRETTE AND PASSION FRUIT FRESH PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • 320 g goose foie mousse
  • 8 wonton pasta sheets
  • Balsamic vinegar of Modena reduction
  • 12 Raisins
  • 12 Pine nuts
  • 8 Walnuts
  • 1 Apple
  • Sugar
  • Extra virgin olive oil
  • Passion Fruit Fresh Pearls
  • Salt and pepper
Cocina Fresh Pearls
Servings
Ingredients
  • 320 g goose foie mousse
  • 8 wonton pasta sheets
  • Balsamic vinegar of Modena reduction
  • 12 Raisins
  • 12 Pine nuts
  • 8 Walnuts
  • 1 Apple
  • Sugar
  • Extra virgin olive oil
  • Passion Fruit Fresh Pearls
  • Salt and pepper
FOIE RAVIOLI, NUTS VINAIGRETTE AND PASSION FRUIT FRESH PEARLS
Instructions
  1. Cook the wonton pasta sheets for 1 ½ minutes. Remove and let cool. Fill sheets placing some mousse on one sheet and covering it with another sheet. Fasten edges.
  2. Dishearten apple and slice leaving the circle in the center. Bake for 6 minutes at 170 degrees with a little sugar on top. Reserve.
  3. In a bowl pour 3 tablespoons extra virgin olive oil, 1 tbsp vinegar of Modena reduction, mix with raisins, pine nuts and broken walnuts.
  4. To serve: Decorate a plate with several lines of vinegar. Put the caramelized apple on the plate with a ravioli on top. Drizzle with the raisin and nut vinaigrette.
Share this Recipe
standard

FROZEN APPLE TEMPTATION WITH LIME & LEMON FRESH PEARLS

Imprimir receta
FROZEN APPLE TEMPTATION WITH APPLE GINGER COCKTAIL PEARLS
FROZEN APPLE TEMPTATION WITH APPLE GINGER COCKTAIL PEARLS
Cocina Fresh Pearls
Servings
Cockatil
Ingredients
  • 60 dl Vodka
  • 60 dl apple juice
  • Ginger ale to fill
  • Crushed ice
  • Lime & Lemon Fresh Pearls
Cocina Fresh Pearls
Servings
Cockatil
Ingredients
  • 60 dl Vodka
  • 60 dl apple juice
  • Ginger ale to fill
  • Crushed ice
  • Lime & Lemon Fresh Pearls
FROZEN APPLE TEMPTATION WITH APPLE GINGER COCKTAIL PEARLS
Instructions
  1. Pour vodka and part of the apple juice into a tall glass with crushed ice. Fill with ginger ale and stir with a mixing spoon. Garnish with half a slice of apple, lime peel and top with Lime Lemon Fresh Pearls.
Share this Recipe
standard

DUCK MAGRET, RED FRUIT CONFITURE AND STRAWBERRY FRESH PEARLS

Imprimir receta
DUCK MAGRET, RED FRUIT CONFITURE AND STRAWBERRY FRESH PEARLS
DUCK MAGRET, RED FRUIT CONFITURE AND STRAWBERRY FRESH PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • 1/2 kg Duck magret
  • Raspberry Jam
  • 12 Blueberries
  • 12 raspberries, cut in halves
  • 12 Red currants
  • 1 tbsp Strawberry Fresh Pearls
  • Extra virgin olive oil
  • Salt, pepper
Cocina Fresh Pearls
Servings
Ingredients
  • 1/2 kg Duck magret
  • Raspberry Jam
  • 12 Blueberries
  • 12 raspberries, cut in halves
  • 12 Red currants
  • 1 tbsp Strawberry Fresh Pearls
  • Extra virgin olive oil
  • Salt, pepper
DUCK MAGRET, RED FRUIT CONFITURE AND STRAWBERRY FRESH PEARLS
Instructions
  1. Season the duck magret and sear it on a very hot grill, letting it begin to brown in its own fat. Turn it to sear on both sides, and set aside.
  2. Reduce 25cl water, 3 tablespoons raspberry jam, raspberries cut in halves and blueberries. Stir until it boils, remove from heat and let it cool.
  3. Toast magret in the oven at 170ºC for 3-4 minutes.
  4. To serve: put a dash of the confiture on the plate. Put 2 thick slices of magret on the plate, stacking one on top of the other. Pour some confiture over it, garnish with the Strawberry Fresh Pearls on top and a sprig of red currants on one side for decoration.
Share this Recipe
standard

BLOODY MARY WITH LIME & LEMON FRESH PEARLS

Imprimir receta
BLOODY MARY WITH LIME & LEMON FRESH PEARLS
BLOODY MARY WITH LIME & LEMON FRESH PEARLS
Cocina Fresh Pearls
Servings
Servings
Ingredients
  • 1/4 Vodka
  • 2/4 Tomato juice
  • Fresh lemon juice
  • Perrins (Worcestershire sauce)
  • Tabasco sauce
  • Salt and pepper
  • Lime & Lemon Fresh Pearls
Cocina Fresh Pearls
Servings
Servings
Ingredients
  • 1/4 Vodka
  • 2/4 Tomato juice
  • Fresh lemon juice
  • Perrins (Worcestershire sauce)
  • Tabasco sauce
  • Salt and pepper
  • Lime & Lemon Fresh Pearls
BLOODY MARY WITH LIME & LEMON FRESH PEARLS
Instructions
  1. In a mixing glass with ice add lemon juice, salt, pepper, a splash of Worcestershire sauce, two splashes of Tabasco, ¼ vodka, 2/4 tomato juice. Stir with a mixing spoon until the cocktail is well chilled.
  2. Serve in a cocktail glass with a brochette of anchovies stuffed with guacamole and garnish with Fresh Pearls. You can decorate this with tomato and basil sprouts or celery stalks.
    Bloody mary con Fresh pearls de Pescaviar
Share this Recipe