We have created a trompe-l’oeil version of a traditional Mexican recipe. The result is a different presentation while maintaining the original flavours and essence of the dish.

For the guacamole:
Mash the avocado and add the onion cut in brunoise, add the salt, soya sauce, coriander and the juice of ˝ lime. Once the ingredients are mixed, separate 30 g of it and freeze at -18° for 24 hours in bags, shaping the mixture like a strawberry.

For the base:
Blend the tortilla chips to simulate the terrain.

For the coating:
Put the tomato juice, the grenadine, food colouring and water in a saucepan. Once hot add the gelatine mixture, stir until dissolved and add the poppy seeds.

For the strawberry:
Remove the strawberry-shaped frozen guacamole mixture from the bag and dip in the tomato mixture using a skewer, repeat this process three times and leave to cool at room temperature for 45 minutes.

Presentation:
First place the base, then place the strawberries on top and decorate with the cream cheese, sriracha mayonnaise, micro mesclun and baby radishes.