This vibrant green zucchini purée combines two different expressions of the vegetable: gently caramelised flesh for depth and blanched skin for freshness and colour. Blanched basil reinforces the green profile, while cold butter emulsified during blending creates a remarkably smooth, dense and glossy texture suitable for both hot and cold preparations.
Ingredients
500 g
10 g
Manuel Hoyo Porras publishes on Gronda, along with +1,500 other pro chefs.
Manuel Hoyo Porras publishes on Gronda,