Tribute to Peru: Physalis peruviana Foodpairing at Mistura

Sang-Hoon Degeimbre of l’air du temps and Foodpairing were invited to the yearly culinary congress in Peru, Mistura

As a tribute to all the marvelous ingredients Peru offers, San made a new dish based on the Foodpairing analysis of Physalis (also named Cape gooseberry of Aquaymento in Spanish).

San selected strawberry to join the Physalis in a drink. Beef, crabmeat, soy sauce and quinoa were combined in meat balls to join the drink. This movie gives you a quick overview of the recipe.

[youtube]http://www.youtube.com/watch?v=fErp4igildc[/youtube]

We also analyzed other Peruvian ingredients like Camu Camu, Lucuma. Foodpairing trees you can find here

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