Its that Vermouth moment !

People :

4

Preparation time :

1 h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients
  • Edible flowers (optional)
  • 1 large can of cockles
  • Spicy sauce
  • 1 Potato Monalissa
  • 250 gr. of sunflower oil for frying
  • Salt

For the sangria:

  • ½ l of red wine to taste
  • ½ cup orange juice
  • ½ cup of soda
  • 3 c / s of gin
  • 3 c / s of Cointreau
  • 3 c / s of brandy
  • 2 c / s of sugar
  • ½ lemon
  • ½ cinnamon stick
  • To taste seasonal fruit (apples, pears, strawberries, currants …)
  • A drop of essential oil Patchouli flower Pranarôm Bio
  • 2 gr. Agar Agar

 For the reduction of the orange:

  • Juice of two oranges
  • 60 gr. Sugar
Preparation

For the sangria:

  1. Mix the agar agar with all the ingredients of the sangria and heat to 90 ° C.
  2. Add a drop of essential oil of patchouli flower.  Remove the fruit and reserve.
  3. Roll out on a flat tray ½ inch thick and let cool in refrigerator until it gels.

For the reduction of the orange:

  1. Mix the orange juice with the sugar in a saucepan bring to the boil and let it reduce until it turns into a syrup texture, cool before using.

For the potato chips:

  1. Peel and thinly slice the potatoes, dry on household paper and fry in sunflower oil at 180 ° C, drain on absorbent paper, add salt to taste and set aside.

Assembling the dish:

  1. Cut the fruit into small cubes.
  2. Cut the sangria jelly into rectangles of 10cm x 5cm and arrange it on a plate with the cut fruit, cockles, potato chips, a small amount of the orange syrup and a few drops of hot sauce placed on the cockles and potatoes.
  3. Finally garnish with edible flowers.

Additional information

People :

4

Preparation time :

1 h

Difficulty:

Media

You may also like…