Gramona Brut Imperial (50% Xarel-lo, 40% Macabeo, 10% Chardonnay), a classic, stylish cava. With its touches of apple, cookie, spice, flowers, sea breezes and nuts, it marries well with the varied flavors in this special garden.
Garden of Cheeses, Flowers, Herbs and Pebbles
Preparation
For the sand
Gradually add the sugar, ground almonds, superfine sugar and flour to the butter. Then add the egg. Stir until smooth. Cook, then leave to cool, forming a cookie.
For the sand grains
Blend the sugar with the lozenges in the Thermomix. Then do the same with the cookie, adding the cocoa. Sift.
Pebbles
For the caramelized almondsMake a syrup with the sugar and water. When thick, add the almonds and stir until well coated. Remove from the heat, add the butter and turn onto a silicone baking sheet. When cold, coat the almonds with melted chocolate. Stir until cold, then gradually add cocoa powder, separating the almonds.
For the chocolate cremeux
Freeze the white chocolate, then grate using the microplane. Set aside in the freezer.
For the chocolate algae
Place plenty of superfine sugar on a tray. Place the melted chocolate in a piping bag and squeeze out into algae shapes onto the sugar. Chill in the freezer.
For the flower cake
Beat the eggs with the sugar until light, sift the flour with the cocoa and fold in. Add the ground almonds and flower petals and transfer to molds. Bake at 180ºC / 356ºF for 30 minutes.
Presentation
Make a base of “sand”, top with the flower cake, the chocolate cremeux, caramelized almonds, white chocolate, chocolate algae, and flowers and salad shoots, and add the delicious cheese on top.
Chef's Remark:
"My idea here is to form a garden of cheeses. As in any garden, it has flowers, grass and pebbles. And the aromas and flavors offer a little of everything–sweet, savory, bitter, dairy, piquant... If we close our eyes, this gastronomic stroll will lead us wherever we desire"
Preparation by: Montse Estruch
1 hour
- 250 gr cookie
- 250 gr superfine sugar
- 1 packet Fisherman's Friends lozenges
- 25 gr cocoa
- 80 gr PGI A Fuega'l Pitu cheese
- 80 gr PGI Arzúa-Ulloa cheese
- 80 gr PGI Cebreiro cheese
- 80 gr PGI Tetilla cheese
- 100 gr almonds, peeled and toasted
- 100 gr sugar
- 30 ml water
- 10 gr butter
- Cooking chocolate
- Cocoa powder
- 30 gr white chocolate
- 100 gr Valhorna chocolate
- 300 gr egg
- 180 gr sugar
- 100 gr flour
- 150 gr cocoa
- 60 gr ground almonds
- Flower petals (pansy, rose, nasturtium, begonia and lavender)
- Nasturtiums and pansy flowers, pea and basil microgreens
- 8.818 oz cookie
- 8.818 oz superfine sugar
- 1 packet Fisherman's Friends lozenges
- 0.882 oz cocoa
- 2.822 oz PGI A Fuega'l Pitu cheese
- 2.822 oz PGI Arzúa-Ulloa cheese
- 2.822 oz PGI Cebreiro cheese
- 2.822 oz PGI Tetilla cheese
- 3.527 oz almonds, peeled and toasted
- 3.527 oz sugar
- 1.181 fl. oz water
- 0.353 oz butter
- Cooking chocolate
- Cocoa powder
- 1.058 oz white chocolate
- 3.527 oz Valhorna chocolate
- 10.582 oz egg
- 6.349 oz sugar
- 3.527 oz flour
- 5.291 oz cocoa
- 2.116 oz ground almonds
- Flower petals (pansy, rose, nasturtium, begonia and lavender)
- Nasturtiums and pansy flowers, pea and basil microgreens
- 1.18 cup cookie
- 1.18 cup superfine sugar
- 1 packet Fisherman's Friends lozenges
- 0.145 cup cocoa
- 0.398 cup PGI A Fuega'l Pitu cheese
- 0.398 cup PGI Arzúa-Ulloa cheese
- 0.398 cup PGI Cebreiro cheese
- 0.398 cup PGI Tetilla cheese
- 0.49 cup almonds, peeled and toasted
- 0.49 cup sugar
- 0.127 cup water
- 0.076 cup butter
- Cooking chocolate
- Cocoa powder
- 0.168 cup white chocolate
- 0.49 cup Valhorna chocolate
- 1.41 cup egg
- 0.858 cup sugar
- 0.49 cup flour
- 0.72 cup cocoa
- 0.306 cup ground almonds
- Flower petals (pansy, rose, nasturtium, begonia and lavender)
- Nasturtiums and pansy flowers, pea and basil microgreens
Wine match