Andalusian sugar cane molasses foam


250 g of peach juice
250 g pineapple juice
250 g of mandarin juice
5 sheets of gelatin
100 g of Andalusian sugar cane molasses
2 siphon cartridges


Blend the natural juices, heat a small part of them and add the Andalusian sugar cane molasses and the gelatin sheets previously hydrated in mineral water. Fill the siphon with the two cartridges and leave to rest for 24 hours.

Plating: serve in cold transparent glasses or on a plate with something underneath, covering with the Andalusian sugar cane molasses foam from the siphon.

José Carlos García

A chef from Malaga. After studying at La Cónsula he learnt different techniques in the kitchen from great masters. He is a lover of local produce, and every day he is in contact with the Atarazanas market and his trusted suppliers.

José Carlos García Restaurant- Malaga

1 Michelin Star. His gastronomy is a reflection of his own personality, a mixture of loyalty to his roots and "a touch of Rock&Roll".