Castilla-la Mancha Recipes

Preparation

For the beer toffee:

• Reduce the beer down to ⅓.
• Prepare some dark caramel with the water and sugar at the same time.
• Boil cream in the microwave and add to the caramel.
• Then add the butter and reduce until it thickens.
• Add the beer and reduce for 5 minutes.
• Remove from the heat and texturize with Xanthan gum.

For the “milky wheat”: 

• Cook the wheat over a low heat in the bird seed drink until soft.
• When the wheat is almost ready, add the sugar and let it dissolve.
• If needed, add more bird seed drink. Make sure it does not become dry.

For the rye ice cream:

• Toast rye in the oven at 180ºC.
• Pour the milk over it and let it soak in.
• Strain the milk and set aside.
• Bring to the boil, and at the same time, whisk the egg yolk with the sugar and dextrose.
• When the milk has boiled, pour half of it over the yolk, then mix and heat.
• Bring to 83ºC and cool in a PacoJet jar.

For the rye namelaka:

• Place the gelatine in water with ice to hydrate.
• Weigh the other ingredients and bring the rye milk to the boil.
• Stir in the gelatine.
• Pour over the chocolate until melted.
• Add the cream and blend.
• Keep cold with cling film.

Serving instructions

• Place one part of toffee on one side and spread around the edge.
• Add 6 pcs of roasted malt.
• In a separate bowl, mix equal parts of the cooked wheat and namelaka and place at the beginning of the spread toffee.
• Place a quenelle of the rye ice cream on top of the wheat.
• Put a chickpea tongue (separate recipe) on the quenelle.

Comments

• The wheat with the namelaka should be a creamy texture, not a dough.
• Use a large amount of toffee.