Rinse the scallop shells thoroughly.
Put the stemmed rough bindweed fruit, the juice of 4 lemons, a cap of pisco or vodka, salt and pepper in a bowl, and stir.
Distribute the dressing over the 12 scallop shells and serve.
RASPBERRY CHARDONNAY SOUR
BAILEYS TRES LECHES CAKE WITH MOCHA AND BERRY SPONGE
CREAM CHEESE ROLLS
VEGAN ALMOND AND PHYSALIS COOKIES
Vegan Christmas log
MINI SOPAIPILLAS WITH AVOCADO, CHILEAN PEASANT-STYLE PORK ROLL AND STRAWBERRIES
SUGAR-FREE MERENGUITOS WITH CHANTILLY CREAM, BLACKBERRIES, RASPBERRIES AND STRAWBERRIES
PROFITEROLE AND BERRY TOWER
Roasted carrots with cashew and rough bindweed fruit cream
Vegan cardamom panna cotta with pomegranate reduction
