Monastrell grape sorbet with sweet Monastrell sabayon and saffron crumbs
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.
Spread a spoonful of crumbs on a plate and arrange the quenelle of Monastrell grape sorbet and sweet wine sabayon to one side. Decorate with fresh Monastrell grapes, flowers and the saffron xanthan gum..
"Each year I visit the winery of some harvester friends, where I have discovered the delights of eating grapes fresh from the vine, whether they are Monastrell, Merlot, Cabernet or whatever. On this occasion I have used the Monastrell or Mourvèdre grape, which is smooth, sweet and tastes of red fruit, to make a sorbet that is almost sugar-free, accompanied by a sabayon made from the same grape once turned into Castaño Monastrell sweet wine – “without doubt one of the best sweet wines we have in Spain”. The saffron crumbs give this dish a crunchy texture and also connect it to some very traditional recipes from the area."