*Preparation of the salted hazelnut white chocolate oregat: Roast 50g of hazelnut with 2g of salt, then blend for 20 seconds. Add 1l of water and blend for 5 minutes on level 4. Add 20g of melted white chocolate and blend again for 5 minutes. Strain through a kitchen sieve and a fine strainer. Add …
*Preparation of the Balis lemonade-coriander-reduction: Simmer Balis lemonade with freshly cut coriander for 45 minutes. Then strain the liquid from the coriander and let it cool down.
Illustration: Paula Vogel
Illustration: Paula Vogel
Illustration: Paula Vogel
Illustration: Paula Vogel