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.
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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.
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
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