BITTER ROSSO WITH COCKLES

INGREDIENTS

Cockles:
2 cans of cockles (120 gr. 40 pieces)
1 leaf of gelatine
10 small "shot" cups
Bitter Rosso:
2 small bottles of Bitter Rosso
3 leaves of gelatine

PREPARATION

Cockles:
Open the 2 cans and drain, leaving the cockles to dehydrate together for 6 hours at 60ºC. Once completely dry, place the contents of one can in the food processor and make cockle powder. Put four cockles from the other can into each of the 10 small shot cups. Dissolve one leaf of gelatine in the remaining cockle juice, place inside a siphon charged with two charges and leave to stand in the cold.
For the bitter Rosso:
Dissolve the previously hydrated gelatine with a little bit of warm bitter Rosso, add the remainder. Pour the mixture into the little shot cups along with the cockles and allow to set in the cold.

TO SERVE

When the dish is ready to be served, crown the cockles and the small shot cups of bitter Rosso gelatine with the foam from the cockle juice; garnish with a little cockle powder.