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Roasted koji bean

BY ANA ROŠ - This dish is an homage to one of the most important vegetables in Soča Valley: brown beans. They are inoculated and then slowly cooked in a beautiful cream. Served with crispy bean skin, caramelized in white chocolate.

How to prepare

SERVE COLD

STEPS

  • Cut the ends of the pollen and bean cream, pipe two small/medium dots of each in the centre of the bowl.
  • Creatively arrange the plums on top, next to the 4 dots of cream (using a fork to drain them). Finish by adding more dots of the remaining cream.
  • Sprinkle the bean crisps and bee-pollen over the dish.
  • Garnish with edible flowers.
  • COMPONENTS:

    Bean cream, pollen cream, bee-pollen, bean crisps, plums, edible flowers.

    NECESSARY EQUIPMENT:

    Scissors, fork.

    PLATE SUGGESTION:

    Small bowl.

    PREPARATION TIME:

    5 minutes.

    Allergens

    Milk, egg, soyabean, Brazil nut, cashew, hazelnut, macademia, peanuts, pecan, pistachio, walnut. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.

    Good to know

    Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.

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