For the puff pastry cone:
– Puff pastry dough
– Black sesame
Cut a strip of puff pastry, sprinkle it with black sesame seeds, and roll it lightly with a rolling pin so that the sesame sticks to it.
Grease a cone-shaped baking pan with butter on the outside and roll the strip of puff pastry until it is completely covered.
Bake in the RATIONAL oven at 185ºC convection for 20 minutes, remove from the mold, and let cool.
For the pink sauce:
– Mayonnaise sauce
– Perrins sauce
– Orange juice
– Lemon juice
Mix the ingredients with a whisk until a homogeneous pink sauce is obtained. The amount of each ingredient will depend on the intensity of the flavor that we prefer.
For the vegetable chips:
– Turnip Daikon
Peel the beet and the daikon turnip and clean the artichoke well, cut them with a mandolin into very thin slices that we will put to dry on absorbent paper, then we will fry them in olive oil at 160ºC until they are crispy, we will reserve on absorbent paper.
Fill the cone with Exquisitarium pulled chicken, cover it partially with the pink sauce and decorate it with the vegetable chips and some chorizo bell pepper flakes.