SWEET MANCHEGO RATATOUILLE INFUSED WITH THE AROMA OF LA MANCHA SAFFRON
ADOLFO MUÑOZ - RESTAURANTE ADOLFO
Ingredientes
  • Top quality onion sponge cake: 5 g butter, 3 g EVOO, 30 g onion confit with saffron, 5 g flour, 3 g muscovado (brown) sugar, 2.5 g baking powder, 5 g almond flour, 12 g sugar, 0.5 egg whites
  • Pepper jam: 10 g red pepper, 10 g honey, grated lemon peel 
  • Tomato bon bons: 20 g grated natural tomato, cinnamon, ½ vanilla pod, 100 g cocoa butter
  • Crispy aubergine: 50 g sugar, 50 g water, 1 aubergine
  • Olive oil ice cream: 3 free-range chicken eggs, 100 g. Procream (stabiliser for ice cream), 45g Manchegan sheep's milk, 150g Cornicabra EVOO, 150g honey from the Toledo Mountain range or the Alcarria region 
  • Maltosec with EVOO: 3 g EVOO, 20 g Maltosec

 

Preparation

Top quality onion sponge cake:

  • Confit the onion and leave for 24 hours. Then mix in two parts. First, all the wet ingredients (butter, olive oil), then the dry ingredients (flour, muscovado sugar, baking powder, almonds). Bring the two mixtures together.
  • Separately, beat the egg whites with the sugar until stiff. Add the previous mixture to the egg whites in a folding motion.
  • Finally, move the dough into individual moulds and bake at 180°C for 12-14 minutes.

Pepper jam:

  • First, roast, peel and brunoise the pepper.
  • Finally, cook with the honey and lemon peel until the desired texture is achieved.

Tomato bon bons:

  • Grate the tomato then infuse with the cinnamon, honey, and vanilla.
  • Freeze it in the shape of a cherry tomato. Use cling film to create a package and close properly with a knot.
  • Finally, heat the cocoa butter to 32ºC, remove the film to coat the tomato and create a crispy layer.

Crispy aubergine:

  • Slice the aubergine then dip it in the water and sugar mix to prevent oxidation.
  • Finish in a dehydrator at 80ºC.

Olive oil ice cream:

  • Make a syrup with the water and sugar. Then add all the ingredients, blend and leave to freeze.

Oil maltosec:

  • Mix the two ingredients together and stir so the maltosec absorbs the moisture for an earthy texture

 

Presentation

Place the sponge cake on the pepper jam at the bottom of the plate, with the tomato bon bon and crispy aubergine on top. Finish the dish with a quenelle of olive oil ice cream and the oil maltosec sprinkled on top.

In summer, organic tomato sorbet can be used instead of tomato bonbon.

    -

 Sello CLM

 

 

The base of this dish is olive oil ice cream, made with three free-range eggs.

The olive oil adds unsaturated fats to the diet and in particular to this recipe, which helps to reduce blood cholesterol. Eggs provide animal protein.

 

ADOLFO MUÑOZ - RESTAURANTE ADOLFO

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