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Apple and kiwi tartare with wasabi vinaigrette and mint emulsion Recipe

Diced Granny Smith apple and kiwi with a wasabi, vanilla and lime vinaigrette topped with a mint liqueur emulsion.

  • Preparation
    30mins
  • Cooking time
    0mn
  • Rest time
    0mn
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • For the garnish(es)
  • Kiwi(s) : 3 whole
  • Granny Smith apple(s) : 3 whole
  • For the vinaigrette
  • Lime(s) : 1 whole
  • Olive oil : 100 ml
  • Wasabi : 5 g
  • Caster sugar : 50 g
  • Vanilla pod(s) : 1 whole
  • For the syphon
  • Double cream : 300 ml
  • Icing sugar : 50 g
  • Mint alcohol : 100 ml
Method
  • 1. FOR THE GARNISH

    Wash the apples and then cut into small cubes, leaving the skin on. Peel the kiwis and cut into small brunoise dice.
    Mix together the apple and the kiwi.

  • 2. FOR THE WASABI VINAIGRETTE

    Place the wasabi and the sugar in a bowl then add the lime zest and juice.
    Cut the vanilla pod in half and then scrape out the seeds. Mix the vanilla seeds with the lime and wasabi mixture then whisk in the olive oil.

    Mix the fruits into the vinaigrette and then spoon into individual verrines.

  • 3. FOR THE MINT EMULSION

    Place the icing sugar, mint liqueur and the cream in a bowl and mix well. Pour this liquid into a syphon and attach the gas canister.
    Shake the syphon and then top the verrines with the mint emulsion.

Chef's tip

«Once you have diced the fruit, mix into the vinaigrette as soon as you can to prevent the fruit from browning.»

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