België (nl)
Super-tender almonds in vinaigrette
Dit recept is van chef Eduard Xatruch van restaurant Disfrutar**, Barcelona.Recept voor 10 personen
Benodigdheden
500unpitted green Manzanilla olives
60grraw marcona almonds, peeled
400Water
grOCOO
260gralmond stock
15grSherry vinegar
20virgin roasted almond oil
grsalt
50virgin corn oil
1grvanilla pod
100grcoarsely ground raw Marcona almonds
110grWater
10grWater
100gralmond milk
0.25gelatine sheet
grsalt
100extra virgin olive oil
1grhead garlic
10virgin roasted almond oil
50grMarcona almonds
10grtender almonds
5virgin bitter almond oil
grSalt flakes
Bereiding
- Squeeze the gelatine and dissolve in the water.
- Incorporate the almond milk and season with salt.
- Transfer to a Pacojet beaker and freeze.
- Then pacotise and leave the thaw in the refrigerator for 1 hour without disturbing the texture.
