Ingredients (SERVES ONE):
For the ajoblanco ice cream: 75 g of almonds • 1 clove of garlic • 150 g of white breadcrumbs • 100 g of olive oil • 1 litre of mineral water • 1 soup spoon of sherry vinegar • salt
For the pine nut caramel: 15 pine nuts • 100 g of glazing sugar • black pepper
For the muscatel grape jam: 20 muscatel grapes • 100 g of brown sugar • 10 thyme flowers • butter • Salt
METHOD
For the ajoblanco ice cream: Grind up the almonds to a powder in a blender (very dry). Add the remaining ingredients and blend again to the desired texture. You can add more oil for a denser ajo blanco. Place in the ice cream maker and store in the freezer.
For the pine nut caramel: Make a white caramel with the glazing sugar, adding the freshly ground black pepper just before removing from the heat. Spread on silicon paper and allow to cool. Once it is cool, grind up the caramel in a blender, and use a sieve to sprinkle over a rectangular mould sitting on baking paper. Place the pine nuts on top of the caramel powder and bake in the oven at 180°C for 4 minutes. Allow to cool.
For the muscatel grape jam: Scald the muscatel grapes in boiling water to make the skins easier to remove. Peel the grapes and cut in half, removing the seeds.
Place 15 grapes together with the butter and salt in a saucepan, add the brown sugar and heat over a very low light.
When the grapes begin to fall apart, add the thyme flowers and continue heating, stirring constantly to achieve a jam consistency. Set aside.
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