Huerto mollar

Ingredients:

SPHERE OF ISOMALT CANDY

  • isomalt sugar 200gr
  • 30g glucose
  • 4 drops of lemon juice
  • 4 drops of water

POMEGRANATE FOAM

  • 50 ml of milk
  • 300ml whipping cream
  • 250ml pomegranate juice
  • 2 egg whites

HAND BUDDHA’S STREUSEL

  • 30g pastry flour.
  • 30g ground almonds.
  • 30g brown sugar .
  • The zest of 1 hand of Buddha.
  • 30 g butter into pieces.

HONEY GEL

  • 100 gr honey.
  • 35ml water.
  • s/q of xanthan gum.

ICE CREAM CANTUESO

  • 500 ml of milk.
  • 500ml whipping cream .
  • 30gr stabilizer for ice cream.
  • 170gr glucose.
  • 80g of honey.
  • 140gr of egg yolks.
  • 8 branches of lavender.

Elaboration

SPHERE OF ISOMALT CANDY

We melt the isomalt to a boil and add the remaining ingredients.

Keep candy on a silpat, under a source of heat, with a pump to blow sugar, we take the part of caramel we need for our sphere and we start blowing with the help of the heat source and a fan to cool.

POMEGRANATE FOAM

Mix the milk, cream, juice and sugar.
Add the egg whites and stir energetically.
Strain and store in a siphon in a cold place.

HAND BUDDHA’S STREUSEL

Mix all ingredients.
Wrap the dough in a film and form a cylinder, freeze for a few minutes.
Chop the dough in thermomix and bake 20 minutes at 150 ° C.

HONEY GEL

Mix the honey and water and lastly enough quantity of Xanthan until you have a thick gel texture.

ICE CREAM CANTUESO

We boil the milk and cream together with lavender and cover with plastic wrap leaving to infuse for 10 minutes.
We combine the egg yolks with sweeteners and stabilizer.
We add the two mixtures together and cook the English way, cold mature 24 hours and whisk energetically in an ice cream maker.

Jonathan Ros recipe, restaurant Domgim of Elche, winner of the V Contest Creative Cooking with Pomegranates of Elche.