For the orange juice:
Water for lemonade mojito 3 lemons
150 ml of white rum
2 tablespoons of cane sugar
Mint For carrot and ginger waffles 4 carrots
3 cm ginger root for pancakes 125 g flour type “0”
6 gr yeast for savoury pies
50 gr of grates parmesan cheese
150 ml of milk
Pulp of 1 avocado
Salt and pepper
200 g smoked salmon
4 pochè eggs
125 gr of blueberries
STEP 1: ORANGE JUICE
Squeeze oranges and lemon, pour into a carafe and add a glass of water. Mix well.
STEP 2: LEMONADE MOJITO
Pour in a bowl the brown sugar with some mint leaves and the juice of 2 limes and 2 lemons. Lightly crush the leaves with a pestle, then add the white rum and mix well. Add 2 glasses of water, the juice of another lemon and 2 bottles of citron. Pour into a carafe and complete with a sprig of mint.
With a centrifuge or extractor make an extract of carrots, ginger and orange. Divide it into comfortable ice molds, freeze it in the blast chiller with the function of shock freezing and use it in the freezer for months. Pour into a carafe oranges and lemon, and add a glass of water. Mix well.
STEP 3: PANCAKES
Add the grit, milk and a pinch of salt and pepper, then add the flour and yeast. Mix well and finish adding the egg whites whipped until stiff. Cook in pancakes in a hot non-stick frying pan and serve with smoked salmon, egg pouch and blueberries.