Remove the seeds from the pomegranate and set aside.
For the almond milk
Crush the almonds with the water and leave to stand for 12 hours. Liquidize the mixture, blending it three times until a dry paste forms. Take about 200 g / 7 oz and make into iced powder using a Pacojet. Mix the honey and sugar into the rest of the almond milk (1 l / 4 1/4 cup).
For the rose jelly
Mix the water and rose water, add the xanthan gum and sugar. Use a blender to avoid the formation of lumps. It is then necessary to remove any air by placing it in a vacuum pack. Brunoise the rose petals and add to the jellied liquid.
For the rose-flavored spun sugar
Place the sugar in a candy spinner and spin, then add the crushed, dried rose petals.
Place the pomegranate seeds on a plate with the rose jelly and the iced powder. Top with the spun sugar. Finally, drizzle the almond milk which will immediately melt the spun sugar and the iced powder..
Chef's Remark:
"The keys to this dish are the pomegranate texture and the way it tastes. The flowery combination formed by the honey, almond and rose is enhanced by the small bursts of flavor that come when you bite into the sweet and sour pomegranate seeds."
Preparation by: Kiko Moya
We have chosen a Nadal 1510 late harvest (2000) (DO Penedès) by Nadal Cava. It is a sweet white made from Macabeo grapes harvested under the effect of “noble rot” (Botrytis cinerea) and aged in oak. The low level of acidity, a sugar content slightly higher than that of the dessert, clear floral notes, slight touches of honey, lychee and balsamic touches from the botrytis make it a good match for the almond milk.
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