Coriander cream

Creation by Bas Hoog, Het Experiment, Delft, the Netherlands.

Coriander cream

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soft tofu



lime, juice and zest



salt and pepper

Preparation method

  • Make coriander coulis by blanching the bunches of coriander and then immersing them in iced water.
  • Transfer the coriander to Pacojet or Frix-Air cups, freeze to -18°C, and then churn.
  • Allow the mixture to thaw.
  • Measure off 50g of the coriander coulis, add the tofu and lime, and blend into a smooth mixture.
  • Season to taste with salt and pepper.
  • Pass through a sieve.

Serving suggestions

  • Serve as a component in a starter or main course, e.g. a starter with sea bass and crab.

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