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Garden of cheeses, flowers, herbs and pebbles


For the sand
Gradually add the sugar, ground almonds, superfine sugar and flour to the butter. Then add the egg. Stir until smooth. Cook, then leave to cool, forming a cookie.

For the sand grains
Blend the sugar with the lozenges in the Thermomix. Then do the same with the cookie, adding the cocoa. Sift.

For the caramelized almondsMake a syrup with the sugar and water. When thick, add the almonds and stir until well coated. Remove from the heat, add the butter and turn onto a silicone baking sheet. When cold, coat the almonds with melted chocolate. Stir until cold, then gradually add cocoa powder, separating the almonds.

For the chocolate cremeux
Freeze the white chocolate, then grate using the microplane. Set aside in the freezer.

For the chocolate algae
Place plenty of superfine sugar on a tray. Place the melted chocolate in a piping bag and squeeze out into algae shapes onto the sugar. Chill in the freezer.

For the flower cake
Beat the eggs with the sugar until light, sift the flour with the cocoa and fold in. Add the ground almonds and flower petals and transfer to molds. Bake at 180ºC / 356ºF for 30 minutes.

Spanish recipe: Garden of cheeses, flowers, herbs and pebbles. Photo by: Toya Legido/©ICEX.


Make a base of “sand”, top with the flower cake, the chocolate cremeux, caramelized almonds, white chocolate, chocolate algae, and flowers and salad shoots, and add the delicious cheese on top.

Chef's Remark:

"My idea here is to form a garden of cheeses. As in any garden, it has flowers, grass and pebbles. And the aromas and flavors offer a little of everything–sweet, savory, bitter, dairy, piquant... If we close our eyes, this gastronomic stroll will lead us wherever we desire"
Preparation by: Montse Estruch
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