EnriqueB

Ooops, seems like only pictures were uploaded on my last post, text was lost… New Year’s eve dinner, double celebration as it was also my birthday: - Chestnuts soup with armagnac and madeira. - Tapioca and red cabbage cracker with prawns tartar and tartare sauce. - Gorgonzola cheese foam with brown butter & panko crumble and pea sprout. - Foie mi-cuit, chestnuts cream and mango fluid gel. - Consommé - Deer tenderloin, onion tarte tatin, chanterelles sauce and ceps tuile. - Almond nougat gelato, vanilla & white chocolate panna cotta, double crumble and chestnuts cream.

Really? I do eat rare red meat here in Spain all the time. But, of course, there’s a lot of variation between restaurants.

This was a test for a Christmas Eve's dinner appetizer: Chia seeds and hazelnuts cracker, white miso emulsion, raw enoki mushrooms, shiso leaves and shichimi togarashi: Now that their season has just started here: Blanched small peas, burrata cheese, and the juice from the peas pods:

Thanks! Those two in your post look great too, I want to try them!

Today I reused the components I had from yesterday’s dessert and tried an alternate plating: Almond nougat ice cream, chestnuts cream, dark chocolate ganache, and 2 crumbles (“standard” and cocoa)

A modern take on Christmas flavours with the Creami: "Turrón de Jijona" gelato, chestnuts cream, dark chocolate ganache, streusel and cocoa cookie. "Turrón" is a typical Christmas sweet in Spain, and this "Jijona" variety is made from 70% almonds and honey. Chestnuts are also in season so I thought they fit well. Dark chocolate gives a nice touch that complements flavours and the brown color palette. For the ice cream I used this recipe, slightly modified to increase the PAC, as I needed easier piping into the mold, and serve at a lower temp (from the freezer and just a little wait of the dish).

I’m from Madrid, and both places were excellent choices! Nice you liked them.

That’s what it’s for!! 😁

I found red Swiss chard at the market, which I find so much more beautiful than the usual chard found here. Struggled to find a nice way to plate it nicely. Ended up sous-viding the stalks so they keep color, blanching just a few seconds some full leafs and then move to ice water to keep color too, and use them in the plate bottom, and steaming the remaining leafs to form a kind of flower. Sided with dry raisins rehydrated in sweet Pedro Ximénez wine, and a iberian ham velouté sauce: Using the same ham stock as the one for the velouté, I pressure-cooked chickpeas with milk-cup mushrooms and rice&blood sausage ("morcilla de Burgos"). Accompanied by fried vasque green peppers ("piparras"): Dessert was a coconut gelato I posted on the Ninja Creami thread.

Yesterday's dessert was a coconut gelato with streusel and redcurrants. I used a technique I had seen on a website (but couln't locate again) of cold steeping roasted dry coconut in the recipe liquids, and it worked amazingly well. Recipe, makes 1 kg 100 g dried shredded coconut 584 g whole milk 50 g whipping cream (35% fat) 130 g coconut cream (24 % fat) 40 g skimmed milk powder 150 g sugar 40 g atomized glucose 21DE 4 g neutro Cremodan SE30 2 g salt Roast the shredded coconut in the oven at 180ºC until it starts to take colour. Cold infuse the roasted coconut in the milk, whipping cream, plus around 100 g milk (which will be absorbed by the coconut) in the fridge for 24 hours. Strain, pressing well to extract all liquid. Weight and ensure you have the 584+50=634 g from the recipe, otherwise remove or add milk. This cold infuse technique gets an amazing coconut flavor. Heat the infused liquid plus the coconut cream, at around 40ºC add the skimmed milk, and around 50ºC all the other premixed dry powders. Heat to 85ºC, and blend at hight speed for 1 minute. Chill to 4ºC in less than 2 hours and refrigerate/mature for at least 4 hours, until 24 hours. Freeze for 24 hours if using the Ninja Creami, or churn. For the NC, process on Ice Cream mode (just one cycle, assuming a freezer at -20ºC. No respin needed). Serving temp: -10ºC POD: 16.8% TS: 32.2% Fat: 7% NOTE: I formulated this recipe because I had exactly 130 g coconut cream left from preparing a Thai curry dish. That's one advange of formulating your own ice creams using a program like IceCreamCalc, that you can adapt to what you have in your pantry.

I found the rotation & times chart time ago and it is really useful. It shows that ice cream & gelato modes are actually equal, and that the other table from the Creami manual is just marketing nonsense. In my experience the critical variable here is PAC / Serving temperature vs final base temperature, and most other variables are quite secondary. Each Creami function increases the temperature of your mix depending on how long & fast it works. The longer & faster, the more the temp increases. Ice Cream & Gelato functions increase on average around +8ºC, Sorbet around +9-10ºC, and Light Ice Cream around 10-11ºC. If you formulate your mix to have a serving temperature around these values, taking into account the initial temp of your mix which depends on your freezer temperature, you get perfect smooth results with just one cycle of the target function. On the contrary, if your serving temperature is quite below the final temp after processing, you get the usual crumbly result, and need and extra cycle or respin. If your serving temp is quite above the final temp, you get soft ice cream. This logic has worked for me (for conventional ice cream recipes) irrespective of whether I'm using american-style ice cream, custard-based or not, gelatos, or sorbets.

Thank you!!

Lemon and basil sorbet, caramelized seeds and carrot glass. Fig baked with madeira wine and figs gelato. Raspberry sorbet, mascarpone cream, streusel with freeze-dried raspberries, and red wine-macerated cherries. Tonka bean gelato, hazelnut and cacao crumble, and dehydrated dark chocolate mousse.

Green apple, celery and mint sorbet. Green apple with “oloroso” sherry wine, mint & celery gel, greek yoghourt and meringue mint stick. Green figs gelato with black figs chutney. Carrot and cumin savoury gelato, tarragon gel, carrot “glass” and greek yoghourt.