Use a baller to hollow out the strawberries, previously washed and dried.
Fill each strawberry with ricotta and add a cress sprig as decoration on top.
Once ready, wrap with a sheet of serrano ham and serve as a starter or appetizer.
POTATO AND TOMATO SNACKS WITH BLUEBERRY MAYONNAISE
Tempura Vegetables with Strawberry Bittersweet Sauce
PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY
PÂTÉ CROSTINI WITH HONEY & RASPBERRY SAUCE
SMOKED SALMON BRUSCHETTA WITH HUANCAINA-STYLE MAYONNAISE
ABALONE AND BLUEBERRY TIRADITO WITH CORIANDER-AVOCADO DRESSING
Vegan zucchini and strawberry caramelized flatbread
Vegan sandwich with raspberry mayonnaise
Roasted carrots with cashew and rough bindweed fruit cream
SALMON WITH CEVICHE DRESSING, ONION AND BLUEBERRIES
