Cherimoya Ajoblanco with Sherry Wine Granite and Essence of Citrus Fruits

Preparation

For the cherimoya ajoblanco (almond and garlic cold soup)
Place the almonds, water and bread in a plastic container for 24 hours then blend in the Thermomix and dress with salt, extra virgin olive oil and Sherry vinegar. Strain through a fine chinois and set aside.

Mix the ajoblanco with the cherimoya flesh for a few minutes in the Thermomix. Strain through a fine strainer. Chill.

For the Lustau East India Solera Sherry granite
Pour the Sherry into a shallow pan so that it reaches about 1 cm (1/2 in) up the side and place in the freezer at -20ºC / -4ºF.

For the essence of orange and lemon
Carefully peel the orange and the lemon, removing any pith. Arrange on sulfur paper on a pan and place in the oven at 100ºC / 212ºF for approximately 1 hour until dried out. Leave to cool then crush in a coffee grinder. Keep in a dry place.

Spanish recipe: Cherimoya ajoblanco, Lustau East India Solera and essence of orange and lemon. Photo by: Toya Legido/©ICEX.

Presentation

Serve the cherimoya ajoblanco in a bowl. Scrape the frozen Sherry with a fork and sprinkle the scrapings over the top. Finally, sprinkle with the orange and lemon essence.

Chef's Remark:

"Ajoblanco, the typical cold soup from Málaga (Andalusia), is generally served with fruit such as grapes, raisins or mango, and here we combine it with cherimoya and serve it with a sweet Sherry granita."

Preparation by: Dani García

Spanish Olive Oil Avant-Garde Cuisine

RELATED PRODUCTS

Fruits & Vegetables

Chirimoya de la Costa Tropical de Granada-Málaga PDO

Time

20 minutes

500 ml water
300 gr raw almond paste
Half garlic clove
Salt
Spanish extra virgin olive oil
Sherry vinegar
Peasant bread
500 ml ajoblanco
400 gr cherimoya flesh
500 ml Lustau East India Solera
1 orange
1 lemon

17.723 fl. oz water
10.582 oz raw almond paste
Half garlic clove
Salt
Spanish extra virgin olive oil
Sherry vinegar
Peasant bread
17.723 fl. oz ajoblanco
14.109 oz cherimoya flesh
17.723 fl. oz Lustau East India Solera
1 orange
1 lemon

2.113 cup water
1.41 cup raw almond paste
Half garlic clove
Salt
Spanish extra virgin olive oil
Sherry vinegar
Peasant bread
2.113 cup ajoblanco
1.87 cup cherimoya flesh
2.113 cup Lustau East India Solera
1 orange
1 lemon

Wine match

Antonio Ramírez

Lustau East India Solera (DO Jerez - Xérès - Sherry). This wine enhances the dish’s sweet flavors, offering saline nuances and strengthening the granita’s muted aromas.