Mix the mashed blueberries with the cream and Cheddar cheese and simmer until obtaining a creamy sauce.
Season with salt, pepper, and oregano.
Keep in a fondue pot and serve with Crostini.
TUNA TIRADITO WITH PEACH PEBRE SAUCE
MOZZARELLA, CHERRY TOMATO, BASIL AND BLACKBERRY BROCHETTES (KETO)
PÂTÉ ROLL WITH NUT CRUST AND FIG CHUTNEY
SALMON CARPACCIO WITH RASPBERRY DRESSING
“Carpaccio trilogy” zucchini, mushrooms, beetroots, and raspberry dressing
Avocado Semifreddo with Strawberries and Basil
Octopus carpaccio with Thai sauce and blueberries
ROASTED TOFU WITH TOMATOES & ROUGH BINDWEED FRUIT
SALMON TARTARE WITH BLUEBERRIES AND ROUGH BINDWEED FRUIT
Coriander and Blueberry Mousse
