Cherimoya ajoblanco, Lustau East India Solera and essence of orange and lemon
For the ajoblanco
Place the almonds, water and bread in a plastic container for 24 hours then blend in the Thermomix and dress with salt, extra virgin olive oil and Sherry vinegar. Strain through a fine chinois and set aside.
For the cherimoya ajoblanco
Mix the ajoblanco with the cherimoya flesh for a few minutes in the Thermomix. Strain through a fine strainer. Chill.
For the Lustau East India Solera granite
Pour the Sherry into a shallow pan so that it reaches about 1 cm (1/2 in) up the side and place in the freezer at -20ºC / -4ºF.
For the essence of orange and lemon
Carefully peel the orange and the lemon, removing any pith. Arrange on sulfur paper on a pan and place in the oven at 100ºC / 212ºF for approximately 1 hour until dried out. Leave to cool then crush in a coffee grinder. Keep in a dry place.
Serve the cherimoya ajoblanco in a bowl. Scrape the frozen Sherry with a fork and sprinkle the scrapings over the top. Finally, sprinkle with the orange and lemon essence.
"Ajoblanco, the typical cold soup from Málaga (Andalusia), is generally served with fruit such as grapes, raisins or mango, and here we combine it with cherimoya and serve it with a sweet Sherry granita."