Foods and Wines

Cherimoya ajoblanco, Lustau East India Solera and essence of orange and lemon

Cherimoya ajoblanco, Lustau East India Solera and essence of orange and lemonCherimoya ajoblanco, Lustay East India Solera and essence of orange and lemon. Photo by: Toya Legido /©ICEX.

Wine Match by Antonio Ramírez

Lustau East India Solera (DO Jerez – Xérès – Sherry). This wine enhances the dish’s sweet flavors, offering saline nuances and strengthening the granita’s muted aromas.

Chef’s Remark

Ajoblanco, the typical cold soup from Málaga (Andalusia), is generally served with fruit such as grapes, raisins or mango, and here we combine it with cherimoya and serve it with a sweet Sherry granita.

Ingredients

1. For the ajoblanco
2 cup water
1.375 cup raw almond paste
half garlic clove
salt
extra virgin olive oil
sherry vinegar
peasant bread
2. For the cherimoya ajoblanco
2 cup ajoblanco
1.75 cup cherimoya flesh
3. For the Lustau East India Solera granita
2 cup Lustau East India Solera
4. For the essence of orange and lemon
1 orange
1 lemon

Preparation

1. For the ajoblanco

Place the almonds, water and bread in a plastic container for 24 hours then blend in the Thermomix and dress with salt, extra virgin olive oil and Sherry vinegar. Strain through a fine chinois and set aside.

2. For the cherimoya ajoblanco

Mix the ajoblanco with the cherimoya flesh for a few minutes in the Thermomix. Strain through a fine strainer. Chill.

3. For the Lustau East India Solera granite

Pour the Sherry into a shallow pan so that it reaches about 1 cm (1/2 in) up the side and place in the freezer at -20ºC / -4ºF.

4. For the essence of orange and lemon

Carefully peel the orange and the lemon, removing any pith. Arrange on sulfur paper on a pan and place in the oven at 100ºC / 212ºF for approximately 1 hour until dried out. Leave to cool then crush in a coffee grinder. Keep in a dry place.

Presentation

Serve the cherimoya ajoblanco in a bowl. Scrape the frozen Sherry with a fork and sprinkle the scrapings over the top. Finally, sprinkle with the orange and lemon essence.

Source: Foods and Wines from Spain

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