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Madrid Fusion 2004 on StarChefs

Juan Mari Arzak on StarChefsAfter thirty years of leadership in the culinary world, Arzak is still impressing critics and clients alike with his inexhaustible culinary efforts and consistent flow of creative energy. His cutting edge techniques have gained him worldwide fame and recognition, winning prestigious awards such as the National Gastronomy Award and the Chevalier of the Order of Arts and Letters in France. Arzak is the inspiration for the “New Basque Cuisine” movement in Spain, which has helped catapult Spanish cuisine into unprecedented heights.


January 13 - 15, 2004

Sweet Bread Fritter with Vegetables and Burnt Milk
Chef Juan Mari Arzak of Restaurant Arzak – Donastia/ San Sebastian, Spain
Adapted by StarChefs

Yield: 4 servings


    Burnt Milk Squares
  • 250 grams evaporated milk
  • 100 grams long life milk, such as Parmalat
  • 4 grams agar agar*
  • 5 grams powdered licorice*

  • For Bread Fritter
  • 100 grams whole milk
  • 40 grams sugar
  • 30 grams honey
  • ½ vanilla bean
  • ¼ loaf of white bread

  • For Green Pepper Jam
  • 3 Green Peppers
  • 120 grams sugar
  • 50 grams water
  • 2 tablespoons virgin olive oil

  • For Pansy and Olive Oil Sauce
  • 50 grams sugar
  • 25 grams glucose
  • 100 grams water
  • 8 pansy petals
  • 20 grams olive oil

  • For Powdered Red Pepper
  • 1 sweet red pepper


For Burnt Milk Squares:
Heat the evaporated milk, stirring constantly until it begins to boil. This will give it a burnt taste. Mix the different types of milk and bring to a boil, stirring constantly. Add the powdered licorice and the agar-agar. Boil for two minutes, and then pour a thin layer on a silpat to chill. When chilled, cut into 2-inch squares.

Sweet Bread Fritters:
Cut crust off bread then cut into rounds, which are ½ inch thick, and 1 ½ inches in diameter. Heat the milk and then add the 1/8 cup sugar, honey and vanilla until it boils. Pour the mixture onto the bread rounds. Leave to stand in room temperature for at least 8 hours. Drain the bread, coat with the rest of the sugar and caramelize using a torch.

Green Pepper Jam:
Fry the peppers until the skin has browned. Peel the skin. Finely dice flesh and sauté gently in olive oil. Add the sugar and water and simmer until it thickens.

Pansy and Olive Oil Sauce:
Slice pansy into very thin julienne strips. Boil water with the glucose and sugar until reduced by one quarter. Cool then add julienne strips and olive oil.

Powdered Red Pepper:
Cut the red pepper in very thin julienne strips. Place in oven at 100 degrees until thoroughly dried. When dry, crush to form a powder.

To Serve:
Place the caramelized bread fritter in the center of the plate and cover with burnt milk squares. Pour a little of the pansy and olive oil sauce over the top and around. Garnish with julienne pansy strips and sprinkle with powdered red pepper.

* Can be found in health food and specialty stores.

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