It is associated for me with a permanent fiesta, the joy and food. That only is the story of how I came to the shooting in a restaurant to Jordi Cruz. And in Spanish cuisine there are so many different thing, which really need you attention. The Spanish people are experts in the main dishes,beverages and, of course, in desserts. Always bright, always yelling, always so loud in a good way.
There’s all like a whirlwind, spontaneous, beautiful and with pleasure. And good music.
Today, we are going to try a dessert. Spanish dessert from the Michelin Chef – Jordi Cruz.
In dessert there are a few parts:
Violet Ice Cream
It’s not simple, but when you know about all parts, it’s quite understandable. After all, the hardest part is just as simple. It remains to decide to do this desperate step – to begin the cooking process.
Here on a plate are collected a few dishes at the same time, cake and biscuits, sherbet, ice cream … I am confident that individually they are quite distinct and delicious desserts. And when all together … Yes, I warn you once, you have to spend a lot of time, and be responsible thought the process, but believe me, it is definitely worth it.
- 250 g - Sugar
- 60 g - Lemon Juice
- 3 l - Milk
- 1 l - Fresh Cream
- 40 g - Sugar
- 40 g - Crystallized Violet
- 15 g - Detxrose
- 3 g - Ice Cream Stabilizator
- 350 g - Yoghurt
- 225 g - Minaral Water
- 160 g - Sugar
- 8 g - Lemon Peel
- 100 g - Butter
- 100 g - Brown Sugar
- 100 g - Flour
- 100 g - Almond Flour
- 300 g- eggs
- 60 g - Almond Flour
- 20 g - Flour
- 60 g - Yoghurt as powder
- 70 g - Sugar
- 50 ml - Liquer St Germain
- 10 ml - Wine
- 1,2 l - Minral Water
- 1 kg - Cornflour
- Well mix together the sugar and lemon. Cut the rice paper by size, stretch on non-stick surface and put the mixture of sugar and lemon. Allow the mixture to dry for 5-10 minutes at a temperature of 55 degrees. For greater certainty, let it dry for a further 40 minutes. You can leave it in the dryer until use.
- Boil together milk and cream, add chopped violet and let to rest. Add glucose and stabilizer, and let to stand for 8 hours. Filter and the mixture turned into cream, put in the refrigerator until use.
- Mix all the ingredients, beating until sugar is completely dissolved, strain through a sieve and put into a special machine Pacojet. The mixture was left overnight in the Pacojet.
- Well whipped butter, until it turned into the cream, add all other ingredients. Roll out to a thickness of 2-5 mm and bake at 180 degrees for 10 minutes. Let cool and flatten with a rolling pin. Put them in a dry container.
- Mix all the ingredients in a food processor until they become smooth. Make small slits in plastic cups, fill them half the mixture and cook in the microwave for about 1 minute at 600 watts. Using a knife, remove them. Before serving break them so that the size, they were not more than a walnut.
- Mix water and sugar and to boil until the mixture reaches a temperature of 109 degrees. Pour the syrup into a glass bowl and add the alcohol. Mix everything and pour into another bowl, and do so for another 5 times, to better crystallize the sugar. Mound the flour in the bowl so that it was the height of at least 2 cm. Compact well and leave to dry overnight in the oven at 50 degrees. The next day, again well compacted, make a small hole and fill them with a mixture of liqueur St Germain. Requests through the sieve even cornmeal and leave to dry at 40 degrees for another 4 h. Form sweets and leave them in an airtight container.
- Cut strips of diced candied lemon
- Prepare fresh blueberries.
- In the cold marble plate, place a tablespoon of crispy cookies, a few pieces of cake yoghurt, violet ice cream, blueberries and small cubes of candied lemon. Cover it all by the yoghurt sorbet. On the wing plates add lemon glaze, one or two flowers and a drop of the nectar of flowers. And serve without delay!
Personally I have some dizzines because of this beauty on the plate. Hurry uo to try that mix of incrediably perfect combination – Spanish Dessert!