Recipe Garlic and Flor de Esgueva Cheese Foam
This is an amazingly delicious recipe involving cheese and purple garlic.
It can be served either as a starter or as a dessert. It's perfect for any time of day and for all kinds of occasions.
Let us know how it turned out for you and some of your suggestions! :)
Method
Finely chop the garlic cloves and sauté on a low heat with a little olive oil.
When the garlic is tender, add the cream and grated cheese. Leave on a low heat for 10 minutes or until the cheese is melted, stirring occasionally to prevent the mixture from sticking to the pan.
After 10 minutes, sieve the mixture and pour into a siphon.
Leave to cool, close, load a cartridge, shake and leave to rest.Meanwhile, add the regular sugar to a pan at a medium heat and wait to melt and change colour.
Add the chopped walnuts and stir with a spoon until the sugar crystallises and solidifies around the walnuts, which should be coated with sugar.
Remove and leave on baking paper.
To make the caramel, add the Isomalt sugar to a pan and set at a medium heat. Leave to melt then add some drops of red food colouring and, when it takes on a liquid form, pour onto a silicone silpat and stretch out with a spatula, so it is as thin as possible.
Leave to cool and break into pieces.FINISHING THE DISH:
Using a cocktail glass or something similar, pour the cheese and garlic foam using the siphon.
Dress with a few sugar-coated walnuts and place three red crystals on top of the foam.
CHEF'S TIPS:
- The caramel crystal can be enriched with dehydrated raspberries, nuts…
- When stretching the caramel on the silicon, add small pieces of the chosen product.
- The foam can be left in the fridge for two or three days. After this time, the flavour of the garlic will become more overpowering.
- This is a bite that can be served as a canapé, starter or dessert.