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- Hoon made a new dish based on the Foodpairing® analysis of – Physalis – also named Cape gooseberry of Aquaymento in Spanish.
Flavour profile of Physalis
San-Hoon 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.
We also analyzed other Peruvian ingredients like Camu Camu, Lucuma. Have a look with the Foodpairing Inspiration Tool!