Casta Diva Cosecha Miel 2005 (DO Alicante) by Bodegas Gutiérrez de la Vega. By choosing the same wine that is included in the ingredients, the aromas and flavors are appreciated twice over, from the spoon and from the glass.
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Pomegranate with Muscatel, Citrus Confit and Eucalyptus Ice Cream
Preparation
Seed the pomegranate and cut the “arrop i tallaetes” into cubes.
For the muscatel jelly
Add the xanthan gum to the Muscatel and mix until smooth, with no lumps. Some bubbles will appear because one of the qualities of this gelling agent is that it retains air, which can be removed by transferring the mixture to a bowl and placing it in a vacuum pack. This process is best carried out 12 hours in advance so that the xantham gum gels.
For the citrus confit
Blanch the citrus fruits in three changes of water. Make a syrup with the sugar and water and pour over. Confit for at least 24 hours. Drain and cut into cubes. For the eucalyptus ice cream
Mix the solids (powdered milk, sugar, atomized glucose and stabilizer) and then the liquids (whole milk, inverted sugar, cream and egg yolk). Combine the two mixtures and raise to a temperature of 85ºC / 185ºF. Remove from the heat and add the eucalyptus leaves. Leave to infuse for about 12 hours. Strain and make into ice cream.
Presentation
Add the pomegranate seeds to the Muscatel jelly. Gradually add the flowers (possible autumn flowers might be jasmine, rosemary and nasturtium) and the citrus confit. Cut the mint leaves into julienne strips and add. Finally, top with a quenelle of eucalyptus ice cream.
25 minutes (+ 24 hours for the citrus confit)
- 1 pomegranate
- 2 mint leaves
- seasonal flowers
- 2 cubes (5x5x5 mm) arrop i tallaetes (pumpkin in fig syrup)
- 500 ml Casta Diva Cosecha Miel (Bodegas Gutiérrez de la Vega
- 5 gr xanthan gum
- 1 orange
- 1 lemon
- 1 l water
- 1 kg sugar
- 1 l whole milk
- 250 gr sugar
- 90 gr powdered skim milk
- 60 gr atomized glucose
- 40 gr iverted sugar
- 10 gr neutral stabilizer
- 80 gr eucalyptus leaves
- 340 gr cream (35% fat content)
- 120 gr egg yolk
- 1 pomegranate
- 2 mint leaves
- seasonal flowers
- 2 cubes (5x5x5 mm) arrop i tallaetes (pumpkin in fig syrup)
- 17.723 fl. oz Casta Diva Cosecha Miel (Bodegas Gutiérrez de la Vega
- 0.176 oz xanthan gum
- 1 orange
- 1 lemon
- 1.76 pint water
- 2.445 lb sugar
- 1.76 pint whole milk
- 8.818 oz sugar
- 3.175 oz powdered skim milk
- 2.116 oz atomized glucose
- 1.411 oz iverted sugar
- 0.353 oz neutral stabilizer
- 2.822 oz eucalyptus leaves
- 11.993 oz cream (35% fat content)
- 4.233 oz egg yolk
- 1 pomegranate
- 2 mint leaves
- seasonal flowers
- 2 cubes (5x5x5 mm) arrop i tallaetes (pumpkin in fig syrup)
- 2.113 cup Casta Diva Cosecha Miel (Bodegas Gutiérrez de la Vega
- 0.053 cup xanthan gum
- 1 orange
- 1 lemon
- 4.352 cup water
- 2.445 lb sugar
- 4.352 cup whole milk
- 1.18 cup sugar
- 0.444 cup powdered skim milk
- 0.306 cup atomized glucose
- 0.214 cup iverted sugar
- 0.076 cup neutral stabilizer
- 0.398 cup eucalyptus leaves
- 1.594 cup cream (35% fat content)
- 0.582 cup egg yolk
Wine match