Pomegranate seed salad and roe with ginger ice cream

Seed the pomegranate, tomato and passion fruit. Retain just 2 passion fruit seeds per person and set aside. Place the basil seeds in water and leave to soak.

For the ginger ice cream
Mix the solid ingredients (sugar, powdered milk, glucose and neutral stabilizer) and then mix the liquids (whole milk, inverted sugar, cream and egg yolk). Combine the two mixtures and bring to a temperature of 85ºC / 185ºF. Remove from the heat and add the ginger cut into pieces. Leave to infuse for at least 8 hours. Strain, then transfer to the ice cream maker.

Place the seeds together with the trout roe, basil shoots and chervil. Dress with extra virgin olive oil and top with ginger ice cream.

Chef's Remark:

"The legends relating pomegranate seeds with paradise were the starting point for this salad. It is simplicity itself: all we do is dress the seeds with extra virgin olive oil and accompany them with ginger ice cream." Preparation by: Kiko Moya