- 1 portion of Tarta de Santiago (almond sponge)
- 20 gr Chocolate biscuits
- Almond ice cream
- 10 ml Mistelle
- 1 Edible flower
- 1 Edible plant shoot
- Take the sponge out of the box and leave in the fridge until the product is completely defrosted.
- Cut the desired portion of sponge and place on a wooden board with wrinkled greaseproof paper as a wrapping.
- Select, wash and drain the flower and the decorative leaves. Reserve.
- Fill the small jug with the Mistelle.
- Crush the chocolate biscuits well and fill three-quarters of the flowerpot up with it.
- With the help of a dampened fruit baller, make an almond ice cream quenelle and place it on top of the pot. Finish by adding the flowers and shoots.
The basis and inspiration for this dish is the almond: the cultivation, growth and harvesting of it. With the flowerpot, the aim is to reflect the countryside where the tree grows, with the biscuit emulating the earth and the flower symbolising the almond tree. The small jug of Mistelle can be interpreted as a watering element, and at the same time serves to bathe the cake as the consumer likes, making it even tastier and spongier.