Put the rum, triple sec, lemon juice, gomme syrup and frozen raspberries in a blender. Blend until smooth.
Add ice and keep blending until obtaining a “frozen” consistency. Serve very cold.
BABY CORN, CARAMELIZED ONION AND ROUGH BINDWEED FRUIT HUMMUS
ROASTED ROSEMARY CHERRY TOMATOES AND PHYSALIS
CHOCOLATE BRIGADIER PIE WITH SUPER 8 BASE
BLUEBERRY AND RASPBERRY SAUCE CREPES
VEGAN GRAPE AND PHYSALIS JELLIES
Chocolate-raspberry broomsticks
Mushroom risotto and rough bindweed fruit sauce
MINI PERUVIAN CAUSA STUFFED WITH SHRIMP AND SPICY CHERRIES
Cookies & cream cold brownie
CHERRY MIMOSA
