Monastrell grape sorbet
Mix all the ingredients and process with a Pacojet. Freeze in four glasses.
Monastrell sweet wine sabayon
Make a crème anglaise from the wine, sugar and yolks. Then add the gelatine leaves, previously soaked in water. Allow to cool and siphon.
Cut the bread in thick brunoise. Sprinkle with a spray of saffron water and dry in the oven for a moment. Once more, sprinkle with the spray and dry in the oven. The bread should turn an attractive yellow colour. Confit the garlic clove in extra virgin olive oil. Once done, sauté the dried crumbs. Finally, add sugar and caramelise.
Saffron xanthan gum
Mix the saffron water with the water. Whisk 100 ml / 1/2 cup of the mixture with the xanthan gum and add the remaining liquid after. Allow to settle until it turns transparent or place in a vacuum bag to extract the air.