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Dit recept is van chef Eduard Xatruch van restaurant Disfrutar**, Barcelona.
Recept voor 10 personen

Benodigdheden: 

'Super-tender' almonds and almond stock

  • 500 g unpitted green Manzanilla olives
  • 60 raw marcona almonds, peeled
  • 400 g water
  • OCOO (62007530)

Almond vinaigrette

  • 260 g almond stock (previous elaboration)
  • 15 g sherry vinegar
  • 20 g virgin roasted almond oil
  • salt

Vanilla oil

  • 50 g virgin corn oil
  • 1 vanilla pod

Almond milk

  • 100 g coarsely ground raw Marcona almonds
  • 110 g water

Almond cream

  • 100 g almond milk (previous elaboration)
  • 10 g water
  • ¼ 2 g gelatine sheet (previously softened in cold water)
  • salt

Garlic oil

  • 100 g extra-virgin olive oil
  • 1 head garlic

Roasted almond praline

  • 50 g Marcona almonds
  • 10 g virgin roasted almond oil
  • salt

Peeled tender almonds

  • 10 tender almonds

Others

  • 5 g virgin bitter almond oil
  • salt flakes
Bereiding: 

'Super-tender' almonds and almond stock

  1. Combine the almonds and water in the ceramic pot of the OCOO pressure double boiler without the steamer insert and run the Aged Egg programme for 7 hours.
  2. When complete, use a spoon to transfer the almonds to another container, taking great care not to break them.
  3. Cover the almonds with 2 tablespoons of the cooking liquid to keep from drying out and set aside in the refrigerator.
  4. Set aside the rest of the stock for the vinaigrette.

Almond vinaigrette

  1. Season the almond stock with the vinegar and salt.
  2. Whisk to an emulsion with the almond oil, season with salt and set aside in the refrigerator.

Vanilla oil

  1. Split open the vanilla pod and scrape out the seeds with a paring knife.
  2. Combine the corn oil with the vanilla seeds and chopped pod in a vaccum bag.
  3. Vaccum seal and cook sous-vide in a water bath at 60ºC for 1 hour.
  4. Leave to stand for 3 hours at room temperature and then refrigerate for 24 hours.
  5. Strain through a fine-mesh sieve, pressing well so that the seeds pass through the mesh and remain in the oil.
  6. Transfer the vanilla oil to a squeeze bottle and sed aside in the refrigerator.

Almond milk

  1. Combine the water with the almonds and process with hand-held blender.
  2. Refrigerate for 24 hours.
  3. Then transfer to a blender and process to a paste.
  4. Squeeze the almond paste through muslin to obtain a rich and tasty almond milk.

Almond cream

  1. Squeeze the gelatine and dissolve in the water.
  2. Incorporate the almond milk and season with salt.
  3. Transfer to a Pacojet beaker and freeze.
  4. Then pacotise and leave the thaw in the refrigerator for 1 hour without disturbing the texture.

Garlic oil

  1. Separate the garlic cloves and crush without peeling.
  2. Combine the crushed garlic with the oil and cook at 80ºC for 3 hours.
  3. Strain and set aside.

Roasted almond praline

  1. Roast the almonds in the oven at 180ºC until golden brown.
  2. Combine the hot almonds with the almond oil in a blender and purée.
  3. Season with salt, strain and transfer to a squeeze bottle.

Peeled tender almonds

  1. Peel the almonds.
  2. Place the almonds in a container and cover with damp kitchen paper to keep from oxidizing.
  3. Set aside in the refrigerator.

Finishing and preparation

  1. Heat the super-tender almonds under a salamander grill.
  2. Arrange 5 hot super-tender almonds in a soup plate and place 1 tender almond among them.
  3. Whisk the almond vinaigrette with a hand-blender to an emulsion. Cover the almons with 2 generous tablespoons of vinaigrette.
  4. Place 1 tablespoon of almond cream on the right side of the plate and pipe 1 drop of roasted almond praline on the opposite side. Pipe 1 drop of vanilla oil and top of one of the super-tender almonds, drizzle 3 drops of bitter almond oil on the top to two others, and sprinkle a few salt flakes on the top of the remaining ones.
  5. Finish by drizzling a few drops of garlic oil over the vinaigrette and serve.