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Pomegranate with Muscatel, citrus confit and eucalyptus ice cream


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.

Spanish recipe: Pomegranate with Muscatel, citrus confit and eucalyptus ice cream. Photo by: Toya Legido/©ICEX.


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.


Chef's Remark:

"xxx" Preparation by: Kiko Moya

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