Buñuelos Rosette with salmon bonbon, lime mayonnaise and pea (Plate-it)

Preparation

Mix the ingredients into a smooth batter and let it rest in the refrigerator for at least half an hour (it is important that the batter is cold).

Dip the Buñuelos mold in the oil (160-170°C) for 60 sec. This prevents the batter from sticking afterwards.

Then press the mold into the batter. Do not let the batter run over the top edge, otherwise the crisp cannot be removed from the mold.

When the batter sticks well to the Buñuelos mold (max. 2 sec.), you can take it out.

Next, dip the Buñuelos mold into the oil and fry until the mold releases by itself. Use tweezers to make this process easier.

Once it has come loose, let the crisp fry a little longer until golden brown.

Turn it over so the other side can also become golden brown. Use the Plate-it precision tweezers to remove the crisp from the oil and let it drain on paper towel.

Mix the mayonnaise with the lime juice. Transfer the lime mayonnaise to a squeeze bottle. Pipe a small dollop onto a plate and spread it out using the scraper.

Arrange the slices of smoked salmon in the shape of a bonbon. Transfer the cream cheese to a piping bag and fill the salmon bonbon with it. Place the Buñuelos Rosette next to it. Pipe the remaining lime mayonnaise on top as small dollops. Finish the plate with the peas, pomegranate seeds + furikake.

Watch the video!

More info:

www.plate-it.com