Cherry gazpacho gel and cloud of oil
Cherry gazpacho gel
Ingredients
- 700g. Tomato
- 300g. Pitted Cherry
- 1. Clove garlic
- 80g. Cucumber
- 150 ml. EVOO
- 100g. Chardonnay vinegar
- 250 ml. Water
- Salt
- 15g.Freeze Dried Cherry Ingredíssimo (ref.608201)
- 2 sheets.Halal Gelatine Sheets (160-180 bloom) Ingredíssimo (ref.080024)
- 2,4g. Agar-Agar Ingredíssimo (ref.608702)
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.
- Bring 200ml of this liquid to 80ºC and add the Agar-Agar.
- Dissolve correctly with rods and remove the remaining air with a blowtorch.
- Put 5g of Freeze Dried Cherries in the molds and add the liquid.
- Let cool in the fridge until it gels.
Cloud of oil
Ingredients
- 8ml. EVOO
- Salt
- 30g.Maltodextrin Ingredíssimo (ref.656711)
Process
- Little by little, mix with rods the oil with the Maltodextrin and the salt.
- Plate harmoniously.
