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Corona de chocolate con espuma de Sandía Fashion

  • 500GR of Sandía Fashion
  • 250 GR Black chocolate
  • 100 ML Of parfait of cream
  • 4 Acetate sheets

If you want to show off your baking skills, try this recipe from chef Josué Rodríguez, from Garum Restaurant, which requires a bit of technique. It’s one of the proposals in the new Sandía Fashion recipe book for this summer, and the result is delicious!

Melt the chocolate in a double boiler. Place the chocolate on the acetate sheet in a grid and join the ends to form a crown. Leave to cool and set in the fridge. Meanwhile, with the watermelon, cut two wedges for decoration, and the rest we crush it and add it to the cream or parfait, put it in a ½ litre siphon and add two loads.

For the presentation, take the lattice out of the fridge, separate it from the acetate sheet, place it on the plate and fill it with the foam, decorating it with a little ground cinnamon and the two watermelon wedges.