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Sergi Arola  
With a Thermomix and Guitar Pick, Redefining Spanish Cuisine   
 

La Broche
Hotel Miguel Angel
Miguel Angel, 29-31
28010 Madrid
T: 91-399-37-78

Arola
Hotel Arts
Marina 19-21
08005 Barcelona
T: 93-483-80-90

Peach Confit with Amaretto and Leek Crunchies
From Sergi Arola: Cooking is Fun by Sergi Arola (Salsa Books, 2004)
Adapted by StarChefs.com

Peach Confit with Amaretto and Leek Crunchies on StarChefs.comYield: 2 Servings

Ingredients:

    Peach Confit:
  • 1 peach
  • ½ liter water
  • ½ liter syrup

    Lemon Verbena Ice Cream:
  • 1 liter milk
  • 500 milliliters cream
  • 50 grams lemon verbena
  • 15 grams ice cream stabilizer
  • 225 grams egg yolks
  • 150 milliliters liquid glucose
  • 100 millilietrs syrup

    Almond Macaroni:
  • 560 grams powdered almonds
  • 960 grams icing sugar
  • 480 milliliters egg whites
  • 50 grams flour

    Caramelized Coconut:
  • 100 grams grated coconut
  • 50 grams sugar
  • 50 milliliters water

    Curry Caramel:
  • 100 grams curry powder
  • 200 milliliters liquid glucose
  • 1 liter water
  • 100 milliliters syrup

    Amaretto Gelatine:
  • 750 milliliters Amaretto
  • 250 milliliters syrup
  • 5 sheets gelatin (2 grams each)

    Leek Crunchies:
  • 1 leek
  • 100 milliliters syrup, watered down

Method:
For Peach Confit:
Peel the peach and scoop out balls with a scoop. Cook in the syrup of half water, half sugar for 10 minutes at 175° F. Reserve in the syrup.

For Ice Cream:
Heat the cream and milk. When they come to a boil, add the lemon verbena and allow it to infuse until the mixture cools. Strain and return to the heat with the glucose and stabilizer. Bring to the boil, and then remove from heat and allow to cool. Add the egg yolks and blend in Thermomix for 5 minutes at 175° F. Strain and allow to cool, and then process in the Pacojet. Allow to rest for 24 hours and freeze.

For Almond Macaroni:
Mix all the ingredients and spread them in a Flexiplan tin in the shape of small chocolates, about 2 ½-centimeters in diameter. Bake in 350° F oven for 5 minutes.

For Caramelized Coconut:
Heat the syrup and mix in the grated coconut. Allow to rest for 2 hours and drain. Spread out between 2 pieces of parchment paper and bake in oven at 195° F until it turns slightly yellow.

For Curry Caramel:
Mix the glucose, syrup, and water, and heat to 230° F. Add the curry powder and allow to cool. Strain and pour into a sauce bottle.

For Amaretto Gelatine:
Heat the syrup and dilute the soaked sheets of gelatin in it. Add the amaretto, strain, and allow to cool.

For Leek Crunchies:
Peel the outer layers of the leek, cut it in half lengthwise and dip into syrup (made from equal parts water and sugar. Place on a Silpat baking mat and dry in a 175° F oven covered by another Silpat mat until it has dried out and become crispy.

To Assemble and Serve:
Place a spoonful of caramel curry on a plate and spread it out with the back of the spoon. On top, place the peach balls, the broken pieces of gelatin and the almond macaroni. Place a scoop of lemon verbena ice cream at the side, topped with a leek crunchies and the caramelized coconut.

 

  • StarChef: Ferran Adria
  • Spain's New Cuisine
  • Spain's Chefs

  •    Published: January 2006
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