Carbonated cherry gazpacho
Clarified cherry gazpacho
Ingredients
- 700ml. Tomato
- 300g. Pitted cherry
- 10g.Freeze Dried Cherry Ingredíssimo (ref.608201)
- 1. Clove garlic
- 80g. Cucumber
- 150g. EVOO
- 100g. Chardonnay vinegar
- 250 ml. Water
- 2 sheets.Halal Gelatine Sheets (160-180 bloom) Ingredíssimo (ref.080024)
- Salt
- 1 charge. Carbon dioxide
Process
- Crush everything except the Halal Gelatine Sheets.
- Strain fine and superbag.
- Moisturize the gelatin sheets and blend with a hand blender. Then freeze.
- Once frozen, let it slowly strain in the refrigerator with a cloth underneath, so that the clarified liquid gradually falls.
- Add a charge of carbon dioxide.
Cherry gel cubes
Ingredients
- 200g. Clarified cherry gazpacho
- 2,4g. Agar-Agar Ingredíssimo (ref.608702)
- 5g.Freeze Dried Cherry Ingredíssimo (ref.608201)
Process
- Bring the liquid to 80ºC and add the Agar-Agar.
- Dissolve correctly with rods and remove the remaining air with a blowtorch.
- Put some Freeze Dried Cherries in the cube molds and add the liquid.
- Let cool in the fridge until it gels.
