Limpets from Lanzarote with sweet potato foam and plankton. With squid volcanic rocks.

Elaboration for the rocks

Beat the egg with the fish stock and add the squid ink. When it is well mixed, add flour and pour the mixture in a siphon. Serve it in a plastic glass and cook it in the microwave.

For the sweet potato foam and Plankton

Boil the sweet potato, add the cream and the hydrated Plankton and whip. Put it in a siphon and serve with the limpets cooked in the grill.