AMIDST VINEYARDS

2009

 

INGREDIENTS (4 pax):

 

Vines:

40 gr. ground almonds

40 gr. Butter

2 gr. Liquorice

6 gr. Sugar

 

Earth:

26 gr. Flour

22.5 gr. Butter

29.5 gr. muscovado sugar

15 gr. Egg

5 gr. Cocoa

2.4 gr. coffee

0.2 gr. Salt

 

Grapes:

40 ml. of each of the following wines (Lustao, Castaño Dulce, Capricho Goya, PX, Moscatel)

0.4 gr. Xanthan

0.4 gr. glucose

250 gr. water

1.2 gr. alginate

Others:

8 fresh grapes

8 raisins

Shi sho sprouts

 

PREPARATION:

Vines: Mix the flour with the butter, powdered liquorice and sugar. Chill for at least 1 h. Form into vines and bake at 125ºC (257ºF) for 30 min.

Note: If the mixture is too dry, gradually add butter until it is the texture of damp sand.

 

Earth: Mix the flour, cocoa, coffee and salt. Separately, mix the butter and sugar. Then mix together. Add the eggs and mix well. Chill for at least 2 h. Spread out on a silpat and bake at 170ºC (338ºF) for 7 min. Leave to cool, then grind in a robot.

 

Grapes: Sprinkle each wine with 2 gr. xanthan and 2 gr. gluconolactate. Mix in the robot until the texture of salt. Remove air using a vacuum packing machine and set aside. Place 1 l. water in the robot and sprinkle with 6 gr. alginate. Beat at maximum speed for 5 min. Extract the air. Place alginate in a container and pour in drops of wine. Leave for a minimum of 2 min. Remove the spheres, drain well to remove the alginate and transfer to iced water.

 

TO SERVE:

Sprinkle the earth on the plate and place grapes in pairs. Arrange the vine on top and a shi sho leaf on each vine. Arrange the grapes in the following order: fresh, Lustao, Castaño dulce, Goya, PX, Muscatel, raisins. This is our interpretation of a landscape in which we invite our diners to travel amidst vineyards.