26 Apr Aguacate, mango, «mieldecaña» y batata crujiente
Ingredients (10 DESSERTS) AND PREPARATION
For the avocado emulsion: 4 aguacates no muy grandes de la Axarquía; 125 ml de AOVE; 25 g de azúcar; 1 cucharadita de «mieldecaña».
Cortar los aguacates en trozos, introducirlo en la Thermomix y emulsionar con el Aove, el azúcar y la «mieldecaña».
Para las gominolas de «mieldecaña»: 250 g de «mieldecaña»; 250 ml de agua mineral; 3 hojas de gelatina.
Mix, blend and bring to a boil and immediately remove and add the gelatin sheets. Pour into a tray and refrigerate to finally cut small squares.
For the mango sorbet: 3 ripe Morche mangoes; 250ml of neutral syrup (sugar dissolved in water).
Blend the pulp of the mangoes with the syrup in the Thermomix. Strain and pass through the sorbet maker. Reserve.
For the crispy sweet potato: 1 sweet potato; as required of water and sugar.
Cut the sweet potato with the slicer, pass each slice through a 50% syrup and dry in the oven or on the stove.
Plating: disponer con la manga pastelera una medio esfera con la emulsión de aguacate, cortarla con el crujiente de batata y una pequeña quenelle de sorbete de mango. Colocar tres gominolas de «mieldecaña» y decorar y dar frescor con unas hojas de menta o, en su defecto, hierbabuena. Debe servirse bien frío.
Sergio del Río
Chef from Malaga. He studied at La Cónsula and completed his training at Martín Berasategui Restaurant (3 Michelin Stars) and El Amparo Restaurant in Madrid. His cooking style is based on traditional cuisine with modern touches.
ÓLEO RESTAURANT, MALAGA
Born to offer its customers a modern cuisine through a bet in which Malaga tradition is combined with a touch of author.