BLACK GARLIC FROM LAS PEDROÑERAS

INGREDIENTS (to serve 4)
Cream of black garlic
6 gr black garlic, peeled
50 gr cream
50 gr foie stock, with the fat removed
½ sachet squid ink
½ sheet gelatine
Salt and black pepper
Malt sand
10 gr malt flour
20 gr wheat flour
20 gr butter
5 gr sugar
Salt and black pepper
Others
4 garlic shoots
Garlic flowers
Microgreens
Vinaigrette
PREPARATION:
Cream of black garlic: Heat the cream with the stock, ink and black garlic. Season with salt and pepper. Dissolve the gelatine in a little stock and add. Bring to the boil then leave to infuse for 5 minutes. Blend well and pour through a cloth filter. Serve in bowls and chill.
Malt sand: Cut the butter into small dice. Place the malt and wheat flours and the sugar in a bowl.
Using your fingers, rub the butter into the flour, breaking up the mixture until it is has the texture of breadcrumbs.
When all the butter is mixed in, transfer the resulting crumble onto an oven tray covered with a silicon mat. Bake at 160ºC for 14 minutes. 7 minutes later, remove the pan from the oven and break up the mixture a little more to give a grainy, but not lumpy, sand.
TO SERVE:
Wash the garlic shoots, peel off the outside layers and cut diagonally into small pieces. Blanch and set aside.
To serve, cover the cream of garlic in the bowl with sand, but not too much. Top with microgreens, half a garlic flower and 2 pieces of garlic shoot to decorate.