(8 to 10 servings)
FOR THE FILLING:
Vegan tomato and physalis galette
DRIED BLUEBERRY CHOCOLATE CAKE COVERED WITH HAZELNUT CHOCOLATE CREAM AND STRAWBERRIES
FLANK STEAK STRIPS WITH MUSHROOMS AND BLUEBERRY CHIMICHURRI SAUCE
BLUEBERRY AND LEMON SPONGE CAKE
GLUTEN-FREE PAN DE PASCUA (FRUIT BREAD) WITH NUTS AND BLUEBERRIES
POTATO ROSTI WITH STRAWBERRIES
YULE LOG
Cola de mono with Hortifrut blackberries
PEACH AND BLACKBERRY SORBET
MERINGUE CHRISTMAS CROWN