frozen meal for the gold.
· ¼ liter of Arbequina olive oil 100% fine
· QS Sal
• 10 gr. Gold dust
Mix olive oil and gold powder, place in a trap close it and put two loads of gas, under pressure to pull liquid nitrogen and leave a pair of fine Chinese minutos.Pasar with a cold spoon (last previously with nitrogen), add a little salt and stir.
Olive Oil Mousse
Once frozen meal we introduce it in a bottle of Paco jet. We will give a turbine to achieve a creamy texture and the same volume as in a mousse, but this time the olive oil without any additives.
Once frozen meal we introduce it in a bottle of Paco jet. We will give a turbine to achieve a creamy texture and the same volume as in a mousse, but this time the olive oil without any additives.
Ingot Molds:
• 1 rectangular mold rubber spatula
• 1 pastry mousse
Add olive oil to the rubber mold, spread with a spatula until completely full. Place in the blast chiller to take oil again reaches temperatura.Cuando - 30 º removing the molds one by one and re-let within the chiller. Gelatin
gold
· ½ lt. aromatic water
• 5 gr. vegetable gelatin
Place a saucepan over low heat when it starts to boil add the gelatine and stir with a whisk.
Gold Bar liquid
· ½ lt. aromatic water
• 5 gr. vegetable gelatin
Place a saucepan over low heat when it starts to boil add the gelatine and stir with a whisk.
Gold Bar liquid
Place nitrogen and gelatin next to each other, with two pins puncture the pig oil and insert 3 seconds in nitrogen, remove them and leave two seconds, when the gel reaches 69 º entering the ingot within the gelatin and remove (do as a small bathroom) get a small gold bar of olive oil. We will keep in a refrigerator at about 6 º.
Lining:
• 10 gr. Caviar cold river
• 5 gr. Macadamia nut.
olive bread crumbs
· ½ Kg of white bread crumb
· 150 gr. Dried and crushed olive
• 10 gr.
olive oil • 1 clove garlic, thyme
· • 10 gr. Caviar cold river
• 5 gr. Macadamia nut.
olive bread crumbs
· ½ Kg of white bread crumb
· 150 gr. Dried and crushed olive
• 10 gr.
olive oil • 1 clove garlic, thyme
Put a frying pan with oil and garlic. Fry garlic and thyme. Add the crumbled bread and put on the plate, with the heat will go little by little, when they are almost dust add olives and a little salt.
Presentation
We take a board will place two tablespoons of bread crumbs. With great care we take gold bullion and place migas.Colocamos above a bit of caviar and grated macadamia nut.
We take a board will place two tablespoons of bread crumbs. With great care we take gold bullion and place migas.Colocamos above a bit of caviar and grated macadamia nut.
Recipe Dani Garcia (Calima Restaurant - Marbella)
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