Cold Nut Soufflé, Dust of Polypody with a Trace of Cranberries


Soufflé mixture
Place the gelatin in a bowl, add the small amount of hazelnut oil and mix very carefully using a rubber spatula to prevent lumps from forming. Gradually add the cold syrup in a thin stream and mix in very carefully with the rubber spatula. Then add the first amount of full cream milk in the same way. Mix well with care and make sure no lumps form. Place in the refrigerator for 1 hour. Then transfer the mixture to the blender and blend at maximum power until a firm mixture forms, like beaten cream. Gradually pour in a thin stream of sunflower oil and the other amount of hazelnut oil. Do not add all the oil if the mixture does not accept it. Dissolve the powdered almond milk with the full cream milk and the table salt. Add this to the other mixture. Leave to stand outside the refrigerator.

Place the water and the sugar in a pan and bring almost to the boil. Leave to cool, then place in the refrigerator.

Beat the butter until soft. Sift all the other ingredients together into a bowl. Gradually add the soft butter to the other ingredients and beat until a smooth dough forms. Wrap the dough in film and chill to make it firmer and more compact. Roll out to a thickness of 1 cm / 0.4”. Bake at 140ºC / 285ºF for 20 minutes. Leave the baked pastry to cool, then grate and transfer to an airtight container.

Trace of cranberries
Place the ingredients in a pan and heat to 108ºC / 226ºF, then remove from the heat. Leave to cool completely, then refrigerate.

Pick the elderflowers and cut the flowers from the stem. Place in a container on slightly moist, absorbent paper.

Keep the liquid nitrogen in the freezer until use. Make sure the container has a reinforced base.

Spanish recipe: Cold nut soufflé, dust of polypody with a trace of cranberries. Photo by: Toya Legido/©ICEX.


Place the liquid nitrogen close to the serving area. First draw a line of cranberry jelly on the plate, above it place some of the polypody dust and below it some elderflowers. Place four balls of soufflé mixture in the liquid nitrogen and submerge for 12 seconds. Drain, place the pieces on top of the polypody dust and top the soufflé with a few more flowers. Serve.



4,5 hours

  • 4 gr gelatin
  • 60 ml hazelnut oil
  • 70 ml syrup
  • 160 ml full cream milk
  • 200 ml sunflower oil
  • 25 gr powdered almond milk
  • 200 ml water
  • 100 gr sugar
  • 40 gr icing sugar
  • 50 gr ground almonds
  • 30 gr flour
  • 10 gr polypody root
  • 40 gr table salt
  • 100 ml water
  • 200 gr muscovado sugar
  • 200 gr cranberries
  • 1 sprig elderflower
  • 1 l liquid nitrogen
  • 0.141 oz gelatin
  • 2.237 fl. oz hazelnut oil
  • 2.589 fl. oz syrup
  • 5.756 fl. oz full cream milk
  • 7.164 fl. oz sunflower oil
  • 0.882 oz powdered almond milk
  • 7.164 fl. oz water
  • 3.527 oz sugar
  • 1.411 oz icing sugar
  • 1.764 oz ground almonds
  • 1.058 oz flour
  • 0.353 oz polypody root
  • 1.411 oz table salt
  • 3.645 fl. oz water
  • 7.055 oz muscovado sugar
  • 7.055 oz cranberries
  • 1 sprig elderflower
  • 1.76 pint liquid nitrogen
  • 0.048 cup gelatin
  • 0.254 cup hazelnut oil
  • 0.296 cup syrup
  • 0.676 cup full cream milk
  • 0.845 cup sunflower oil
  • 0.145 cup powdered almond milk
  • 0.845 cup water
  • 0.49 cup sugar
  • 0.214 cup icing sugar
  • 0.26 cup ground almonds
  • 0.168 cup flour
  • 0.076 cup polypody root
  • 0.214 cup table salt
  • 0.423 cup water
  • 0.95 cup muscovado sugar
  • 0.95 cup cranberries
  • 1 sprig elderflower
  • 4.352 cup liquid nitrogen
Wine match

Amaya Iraola & José Ramón Calvo

Sweet wine, Malvasía Viñatigo 2002, DO Ycoden Daute Isora