Olivares 2000 Monastrell DO Jumilla
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Cranberries Sautéed with Red Wine
Preparation
Cream of mascarpone
Mix the sugar, egg and mascarpone. Beat until stiff. Separately, beat 130 g / 4 1/2 oz cream. Heat up the rest of the cream and add to it the sheet of gelatin after first soaking it in cold water to soften it. Add the gelatin and cream mixture to the cheese mixture, beating all the time so that the gelatin does not form lumps. Finally, beat in the beaten cream until just mixed.
Strawberry jelly
Place the clean strawberries in a bowl with the sugar and cover with film. Place over a bain-marie and heat for 3-4 hours until all the juice is released. Strain the strawberries through a cloth filter to obtain the juice. Reduce the wine until it is practically dried up, then add the strawberry juice and reduce until a liquid syrup. Cool.
Rosemary ice cream
Boil the milk and cream together. While still hot, add half the sugar (250 g / 9 oz), the glucose and the rosemary leaves. Leave to infuse for half an hour, then blend and strain. Beat the egg yolks with the remaining sugar until pale then mix with the milk, cream and rosemary mixture to make a custard. Cool quickly so that it does not separate. Add the zest and juice of the 8 limes. Make into ice cream.
Granita
Boil the water with the open vanilla pods, the basil and the sugar. Immediately add the lime zest and the gelatin (after first soaking it in cold water to soften it). When the mixture is cold, add the wine and the lime juice. Strain and transfer to shallow pans to freeze.
Presentation
Place a pinch of sugar in a pan and heat until caramelized. Add a cube of butter. When melted, add the loose cranberries and sauté for 5 seconds, then remove from the pan. When cold, place at the center of the plate and pour over a little jelly. Add the cream of mascarpone and top with a scoop of rosemary ice cream. Finish with granita crystals, lifted on the prongs of a fork.
Nutritional Facts
Chef's Remark:
“A very refreshing dish that we used to make in the early days. Now one of our gold standards.”
Preparation by: Andoni Luis Aduriz
Cooking time: 1,5 h. (+ 3 to 4 h. for the jelly; + 3 to 4 h. for the granita)
- 140 gr fresh cranberries
- 120 gr eggs
- 100 gr sugar
- 200 gr Mascarpone cheese
- 150 gr cream
- 1 sheet gelatin
- 750 ml red wine
- 1 kg strawberries
- 250 gr sugar
- 500 gr sugar
- 1 l cream
- 500 ml milk
- 8 limes
- 70 gr glucose
- 60 gr rosemary leaves (removed from the stems)
- 1 l water
- 160 gr sugar
- 2 vanilla pods
- 20 gr basil
- 500 ml white wine
- 2 limes
- 1 1/2 sheets gelatin
- 4.938 oz fresh cranberries
- 4.233 oz eggs
- 3.527 oz sugar
- 7.055 oz Mascarpone cheese
- 5.291 oz cream
- 1 sheet gelatin
- 26.521 pint red wine
- 2.445 lb strawberries
- 8.818 oz sugar
- 17.637 lb sugar
- 1.76 pint cream
- 17.723 fl. oz milk
- 8 limes
- 2.469 oz glucose
- 2.116 oz rosemary leaves (removed from the stems)
- 1.76 pint water
- 5.644 oz sugar
- 2 vanilla pods
- 0.705 oz basil
- 17.723 fl. oz white wine
- 2 limes
- 1 1/2 sheets gelatin
- 0.674 cup fresh cranberries
- 0.582 cup eggs
- 0.49 cup sugar
- 0.95 cup Mascarpone cheese
- 0.72 cup cream
- 1 sheet gelatin
- 3.17 cup red wine
- 2.445 lb strawberries
- 1.18 cup sugar
- 2.33 lb sugar
- 4.352 cup cream
- 2.113 cup milk
- 8 limes
- 0.352 cup glucose
- 0.306 cup rosemary leaves (removed from the stems)
- 4.352 cup water
- 0.766 cup sugar
- 2 vanilla pods
- 0.122 cup basil
- 2.113 cup white wine
- 2 limes
- 1 1/2 sheets gelatin
Wine match