25 Apr Espuma de «mieldecaña»
Ingredients
250 g of peach juice
250 g pineapple juice
250 g of mandarin juice
5 sheets of gelatin
100 g de «mieldecaña»
2 siphon cartridges
Method
Licuar los zumos naturales, calentar una pequeña parte de ellos y añadirle la «mieldecaña» y las hojas de gelatina previamente hidratadas en agua mineral. Rellenar el sifón con las dos bombonas y dejar reposar 24 horas.
Plating: servir en vasos fríos transparentes o en un plato con algo de fondo, napando con la espuma de «mieldecaña» del sifón.
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".