SALTED BONITO WITH CHERRY SORBET, LYCHEE JELLY, ROSE PETALS AND CREAM OF ALMONDS WITH YOGHURT

 

INGREDIENTS (serves 4):

Cherry sorbet:

250 ml. syrup 30º B (250 ml. water + 200 gr. sugar)

300 ml. mineral water

300 gr. cherry pulp

20 ml. cherry liqueur (kirsch)

9 gr. sorbet stabiliser

Lychee jelly:

Salt and ground white pepper

5 sheets gelatine

500 gr. liquidised lychee pulp

 

Cream of almonds:

125 gr. Marcona almonds, peeled

400 ml. mineral water

5 gr. fried almonds

3 gr. roast hazelnuts

Salt and white pepper

1.5 tbsp natural yoghurt

1 tbsp cherry vinegar

1 tbsp rose vinegar

½ tbsp muscovado sugar       

Isomalt and rose crisp:

40 gr. isomalt sugar

Drops of rose water

1 tbsp ground Jamaica pepper

Dried rose petals

                

Others:

Modena vinegar, reduced

Almond slivers

Fresh red rose petals, in julienne strips

Salted bonito

         

PREPARATION:

Cherry sorbet: Dissolve the ingredients in the cold syrup and chill for at least 18 hours. While still cold, beat in the robot until smooth, then transfer to the sorbet-maker.

 

Lychee jelly: Soak the gelatine. Season the liquidised lychees with salt and pepper. Heat a small amount of the mixture and dissolve the softened gelatine in it. Mix into the rest of the mixture and pour into a mould. Chill until it sets.

 

Cream of almonds with yoghurt: Blend the almonds and hazelnuts with the water. Strain through a chinois if necessary. Add the remaining ingredients and beat.

 

Isomalt crisp: Heat the isomalt sugar to 170ºC (338ºF), remove from the heat and add the rose water, pepper and rose leaves. Pour on a silpat, cover with another and press. Uncover, leave to cool a little, pinch with your fingers and stretch to the desired length.

 

 

TO SERVE:

First place half a teaspoonful of reduced Modena vinegar on the bottom of a soup dish and top with pieces of lychee jelly and the peeled and diced salted bonito. Add a ball of cherry sorbet, almond slivers and rose petals. Finish with the cream of almonds and the crisp.