18 Apr Compote of cheese in oil and Andalusian sugar cane molasses and white garlic ice cream with pine nuts, on a red prawn carpaccio
Ingredients & Method
Red prawn carpaccio: 4 red prawns.
Peel the red shrimp, reserving the head. Remove the intestine. Wrap the prawn in film, hitting it with a palm. Assemble well with a round mould. Freeze and reserve.
Red prawn essence: 200 ml of prawn head juice; 10 ml of Extra Virgin olive oil.
Put a strainer in a metal bowl and, with the help of a spoon, crush the heads to get all the juice out of them. Once extracted, mix little by little with olive oil. Reserve in the fridge.
Cheese compote in oil: 50 ml of water; 50 ml of sugar; 75 g of goat cheese; 150 ml of cream; 10 g of Andalusian sugar cane molasses; salt to taste.
Place a container on the griddle with the water and sugar, let it take on a caramel colour, add the cream and cheese, and cook for about 45 seconds, after this time, crush and add Andalusian sugar cane molasses, push through a fine metal sieve and reserve in the fridge.
white garlic ice cream with pine nuts: 250 g of pine nuts; 100 ml of mineral water; 1 50 ml of water; 50 ml of sugar; 75 g of goat cheese; 150 ml of cream; 10 g of Andalusian sugar cane molasses; salt to taste; 5 ml of sherry vinegar; 2 g of garlic; 10 ml of Extra Virgin olive oil.
Put the pine nuts in the glass of the Thermomix (blender/mixer) and turn them into flour. Add the water and the garlic, and blend well, season with salt, add the vinegar and, lastly, the Extra Virgin olive oil to finish emulsifying. Put in a Pacojet beaker and freeze.
Finishing and plating: on the upper plate in the form of a grid with holes, place the prawn carpaccio, previously separated from the film sheets, season with salt flakes, curry, Sichuan pepper and Extra Virgin olive oil, place some pieces of green apple, pine nuts and the cheese compote.
On the other hand, place pine branches in the bottom of the dish and dry ice, add hot water so that the steam released has the aroma of pine. Place the grid on top and finally swirl the pine nut ice cream and place a quenelle on top of the carpaccio.
A chef from Marbella, a student at La Cónsula, he completed his training at the Martín Berasategui Restaurant (3 Michelin stars). He combines in the same dish the products of his own land with the techniques and ingredients of the most international cuisine.