Granada of Elche in textures with scallop tartar and crispy crumbs.

Preparation

  • Pomegranate veil *
  • 15 gr . grenadine
  • 300 gr. pomegranate juice
  • 1 gelatine sheet
  • 1 gr. agar
  • Pomegranate Sorbet *
  • 210 gr . yogurt
  • 120 gr. dextrose
  • 60g . 35% Cream
  • 40 gr. Milk powder
  • 5 g . Sorbets stabilizer 30 gr . Of sugar
  • 285 gr . Pomegranate Pulp
  • 15 gr . grenadine
  • Pomegranate Gel *
  • 200 gr. Pomegranate pulp
  • E/q Xanthan
  • For crispy crumbs *
  • 2 cloves garlic
  • 35 gr. Compact buckwheat bread25 gr. extra virgin olive oil
  • 1 sprig of thyme
  • 1 shrimp
  • e/q Salt
  • Citrus Mayonnaise for the tartar *
  • 40 gr. Pasteurized egg 250 gr. Sunflower oil
  • 1 lime
  • 1 lemon
  • 20 gr. ginger
  • 5 g . cardamom
  • 15 gr . Picual Oil
  • For the Scallop tartar *
  • 125 gr . Citrus Mayonnaise
  • 360 gr. Scallop meat
  • 60g . Red onion
  • 80 gr. Pomegranate grains
  • 30 gr. Mustard E / q Himalayan salt
  • E / q Szechuan pepper
  • For herbs and flowers *
  • Asia mix and assortment of flowers

Elaboration

For the textures of Granada of Elche

Pomegranate veil

We put in a saucepan half pomegranate juice and grenadine, add the agar and we activate it by putting it in the fire, before it boils, remove and add the gelatine. Roll out on a plate lined with plastic wrap and reserve in cold, must be clean and homogeneous

Pomegranate Sorbet

We proceed mixing liquids on the one hand and solids on the other, using a rod we incorporate solid to liquid and we put them on the fire, bring to 85o and we stop cooking. Place in a Pacojet and mature for 24 hours.

Pomegranate Gel

Texture the juice using a blender and some Xanthan. Place in a bottle. Strain and reserve cold.

For crispy crumbs

Cut garlic into fine brunoise, crush buckwheat bread and anchor all in a non-stick skillet, when garlic begins to take colour, add finely chopped shrimp with thyme. Pass through thermomix and sauté over high heat until you get as crispy as desired.

Citrus Mayonnaise for the tartar

Infuse sunflower oil with lemon and lime skins, ginger and cardamom. Leave it to rest for 30 minutes until cool. Emulsify using the egg as if was a mayonnaise, finally add the picual oil gradually.

For the Scallop tartar

Finely chop the onion and shrimp in brunoise, add to a bowl with the mustard, salt and freshly squeezed pepper, stir and add the mayonnaise, let it to cool for few minutes and add pomegranate grains lastly.

Presentation

In the centre of a plate we put a steel mould of about 35 cm in diameter, add the tartar around using a disposable pastry bag to form the circle. Inside we add the crumbs and we remove the mould, over that we put the quenelle of sorbet. Finally we incorporate the veil, drops of gel and outbreaks along with the flowers in the most harmonious way possible.