Gastronomixs

Quinoa sand with chanterelle powder

Adds a nice bite to a dish or amuse-bouche.

Creation by Maurits van der Vooren, restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Quinoa sand with chanterelle powder

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Ingredients

500

g

white quinoa

500

g

black quinoa

250

g

chanterelle scrapings

Preparation method

  • Boil the quinoa in plenty of water with added salt to taste.
  • Drain the quinoa and rinse thoroughly to remove all the starch from the grains.
  • Dry the quinoa at 80 °C for a maximum of 8 hours.
  • Deep fry the quinoa very briefly at 220 °C until it puffs up and strain the oil through a sieve to remove the quinoa from the oil as quickly as possible.
  • Rinse the chanterelle scrapings and dry them at 80 degrees until dried.
  • Then mix them finely in a coffee grinder to create a powder.
  • Mix the puffed quinoa with the chanterelle powder and season to taste with salt.

Serving suggestions

  • Serve in a glass, alongside a filo pastry cone filled with a herb sorbet, which guests can dip into the powder.
  • As part of a composition with leek, conical cabbage, asparagus, or cucumber components.

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