Recipe for EspaiSucre's Yoghurt Dessert

Ingredients:

Greek yoghurt

Pineapple

Raspberry jam

Dried hibiscus flowers

Strawberry ice cream

For the lemon foam:

500ml lemon juice

2 tbsp sugar

5g soya lecithin

Preparation:

Pour boiling water over the hibiscus flowers and let the 'tea' steep for four minutes. Strain the liquid through a sieve. Cut the pineapple into cubes, drop them into the cooled-down tea and let them soak for six hours.

Whisk together the lemon juice, sugar and soya lecithin with a hand blender until the mixture has the consistency of a snow-like foam.

Put two large spoonfuls of yoghurt onto a dessert plate and spread it around a little. Add four small dollops of raspberry jam to the the outer rim of the yoghurt and place the cubes of tea-soaked pineapple in the middle. Top with a scoop of strawberry ice cream and garnish with the lemon foam.

Bon appetit!

This recipe came to courtesy of Ricard Martínez, pastry chef at EspaiSucre Restaurant in Barcelona.