Cherry gazpacho gel and cloud of oil

2 hours

Cherry gazpacho gel

  1. Crush everything except the Halal Gelatine Sheets.
  2. Strain fine and superbag.
  3. Moisturize the gelatin sheets and blend with a hand blender. Then freeze.
  4. Once frozen, let it slowly strain in the refrigerator with a cloth underneath, so that the clarified liquid gradually falls.
  5. Bring 200ml of this liquid to 80ºC and add the Agar-Agar.
  6. Dissolve correctly with rods and remove the remaining air with a blowtorch.
  7. Put 5g of Freeze Dried Cherries in the molds and add the liquid.
  8. Let cool in the fridge until it gels.

Cloud of oil

  1. Little by little, mix with rods the oil with the Maltodextrin and the salt.
  2. Plate harmoniously.