Directions
- 1Take the skin off the clementines by making two deep cuts on the top and bottom, then peel all the skin.
- 2Zest the clementines and add it to the clementine segments.
- 3Let the clementines marinate with the Muscat of Alexandria wine.
- 4Add a pinch of sugar to the yogurt and mix gently.
- 5Mix water and alginate with an immersion blender.
- 6Strain the mixture and let it rest for 30 minutes.
- 7Use a rounded spoon to add small amounts of yogurt to the alginate bath, creating small balls.
- 8Place the clementine segments on a plate and place the yogurt balls on top.
- 9Add honey and a few mint leaves on top.
- 10Garnish with flowers.
Ingredients
- 10 clementines
- 1 glass Muscat of Alexandria wine
- 1 bowl yogurt
- 1 pinch sugar
- 1 teaspoon alginate
- 1 glass water
- 1 tablespoon honey
- 3 mint leaves
- 2 flowers
Equipment
knifezesterbowlimmersion blenderspoonsmall bowlplate
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