Cava Kripta by Agustí Torelló. The best partner for caviar is almost invariably cava, and this Brut Nature gives it a sweet touch that combines very well with the smoothness of the oil.
Liquid Gold Ingot with Hojiblanca Olive Breadcrumbs and Caviar
Preparation
For the frozen gold semolina
Mix the Arbequina extra virgin olive oil and the gold dust. Transfer to a siphon, close and fit 2 gas cartridges. Spray into the liquid nitrogen and leave to stand for a couple of minutes. Dip a spoon into nitrogen to make it cold, then use to transfer the gold balls to a fine chinois to sieve. Add a little salt and stir.
For the olive oil mousse
Transfer the frozen gold semolina to a Pacojet beaker. Process until creamy and foamy like a mousse.
For the ingot molds
Transfer the olive oil mousse to the rubber molds. Smooth out with the spatula and fill completely. Place in the flash freezer and bring the temperature to -30ºC / -22ºF. Turn out the molds 1 by 1. Then return the ingots to the molds and leave inside the fast freezer to keep them cold.
For the gold jelly
Heat the flavored water and when it boils, add the gelatin and stir.
For the liquid gold ingot
Place the nitrogen and gold jelly next to each other. Prick the extra virgin olive oil ingots with 2 pins and insert in nitrogen for 3 seconds. Remove and leave to stand for 2 seconds. With the jelly reaches 69ºC / 156ºF, dunk the ingot in the jelly to coat and remove. This will result in a small, extra virgin olive oil gold ingot. Chill at about 6ºC / 43ºF.
For the Hojiblanca olive breadcrumbs
Sauté the garlic with the thyme and olive oil. Add the white breadcrumbs. Stir then turn out onto a griddle. When lightly toasted, add the powdered olives and a little salt.
Presentation
Serve 2 tablespoons of Hojiblanca olive breadcrumbs on a slate. Carefully remove the gold ingot from the refrigerator and place on top. Next to it place a little Riofrío caviar and sprinkle over a little grated Macadamia nut.
Chef's Remark:
"Never before could we have imagined a dish in which olive oil was the main feature. It still comes as a surprise but, in the mouth, the sensation is light, silky and smooth and not at all heavy. Furthermore, it’s a different way of enjoying all the aromas and nuances to be found in both extra virgin olive oil and the olives it came from."
Preparation by: Dani García
RELATED RECIPES
45 minutes
- 250 ml Arbequina exttra virgin olive oil
- 10 gr edible gold dust
- Table salt
- 1 rectangular rubber mold
- 1 patisserie spatula
- 500 ml water infused with thyme and rosemary
- 5 gr vegetable gelatin
- 10 gr Riofrío caviar (a Spanish company specialized in organic aquaculture and caviar production)
- 5 gr Macadamia nuts
- 500 gr white breadcrumbs
- 150 gr green Hojiblanca olives, dehydrated and crushed
- 10 gr Spanish extra virgin olive oil
- 1 clove garlic
- Thyme
- 8.924 fl. oz Arbequina exttra virgin olive oil
- 0.353 oz edible gold dust
- Table salt
- 1 rectangular rubber mold
- 1 patisserie spatula
- 17.723 fl. oz water infused with thyme and rosemary
- 0.176 oz vegetable gelatin
- 0.353 oz Riofrío caviar (a Spanish company specialized in organic aquaculture and caviar production)
- 0.176 oz Macadamia nuts
- 17.637 lb white breadcrumbs
- 5.291 oz green Hojiblanca olives, dehydrated and crushed
- 0.353 oz Spanish extra virgin olive oil
- 1 clove garlic
- Thyme
- 1.057 cup Arbequina exttra virgin olive oil
- 0.076 cup edible gold dust
- Table salt
- 1 rectangular rubber mold
- 1 patisserie spatula
- 2.113 cup water infused with thyme and rosemary
- 0.053 cup vegetable gelatin
- 0.076 cup Riofrío caviar (a Spanish company specialized in organic aquaculture and caviar production)
- 0.053 cup Macadamia nuts
- 2.33 lb white breadcrumbs
- 0.72 cup green Hojiblanca olives, dehydrated and crushed
- 0.076 cup Spanish extra virgin olive oil
- 1 clove garlic
- Thyme
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