Creamy Salmorejo, Pago de Valdecuevas ice cream, basil and anchovies
Extra Virgin Olive Oil Pago de Valdecuevas
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/ Intermediate
INGREDIENTS:
For the creamy salmorejo:
Garlic 2 cloves
Tomatoes 800 gr.
Salt 5 gr.
P. de Valdecuevas EVOO 70 gr.
Greek Yoghurt 1 und.
Gelatine 4 sheets
For the Pago de Valdecuevas Ice cream:
P. de Valdecuevas EVOO 100 gr.
Glucose 100 gr.
Milk 500 gr.
Sugar 100 gr.
Egg yolk 6 und.
For the garnish:
Basil Tt*.
Anchovies Tt.
Croutons Tt.
ALSO: assorted sprouts
*Tt: To taste
PREP:
Method:
• Grind the ingredients in the thermomix and set aside.
• Mix the ingredients, heat the mixture to 82ºC.• Put the mixture in the ice cream maker, churn and set aside
Finishing touches and presentation:
Arrange the elaborations in a harmonious manner in a cocktail glass.
Pago de Valdecuevas´ contribution to the dish:
Acting as the emulsifier in the salmorejo, giving it a hint of almond and a smooth and sweet taste. It does not give you an itchy or tart feeling. In the ice cream it works as an anti-crystallizing and contributes with the fat necessary for a perfect churning.
