Author: Paige

See Koppert Cress’ recipe for Daikon Cress Vegetable Stock:

INGREDIENTS

• 4 punnets Daikon Cress
• 1.5 liter water

METHOD

• Pour the cold water in a pan.
• Add the freshly cut Daikon Cress to the cold water and bring to the simmering point.
• Let simmer for 5 minutes and take off the heat.
• Let infuse until completely cold.
• Transfer the stock in a bottle until use

Brought to you by our partners, Koppert Cress. 

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See Koppert Cress’ recipe for Rice Paper Crackers Algae Powder Emerald:

INGREDIENTS

• 2 sheets of rice paper
• 1 egg white
• 1 tbsp Algae Powder Emerald
• Vegetable oil for frying

EQUIPMENT

• Brush
• Scissors
• Tweezer
• Paper

METHOD

• Separate the egg white from the egg yolk.
• Stir the egg white for 10 seconds.
• Spread the egg white over one side of the rice paper with a brush.
• Sprinkle the rice paper with Algae Powder Emerald.
• Roll up the rice paper and cut into four pieces.
• Spread the egg white also over the other side of the rice paper with a brush to straighten it.
• Also sprinkle with Algae Powder Emerald.
• Put the rice paper on a plate and leave it for 15 minutes.
• Fill a pan with vegetable oil and let it heat up.
• Deep-fry the rice papers for a few seconds on each side.
• Place the rice crackers on paper and drain out the oil.
• Place the rice crackers on a plate.

Brought to you by our partners, Koppert Cress. 

crystallized Jasmine Blossom

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Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.