Recipe Light Garlic and Pistachio Sponge with Honeycomb
This is a delicious dessert created by Ferrán Adrià.
Shall we try it?
Method
Firstly, cut the bulb of garlic in half and place in a dish that is suitable for oven use.
Leave for 8 minutes at 160°C or until the garlic is tender but without having changed much in colour.
Leave to cool a little and peel the garlic by grasping the skin and squeezing lightly until the flesh comes out.
Using a fork, mash in a bowl to make a cream of roast garlic.
Add the eggs and sugar and mix well.
When this is all well mixed, add the flour and crushed pistachios. Mix and then put into the siphon.
Close and apply the two gas canisters: first one, then remove the empty canister, then the other.
Shake the siphon several times, angle so the nozzle faces down and fill a plastic cup up to halfway.
Place the cup and mixture in the microwave for 30 seconds, leave to cool and remove the sponge.
FINISHING THE DISH:
7. On a flat plate, place the honeycomb in the centre and place part of the garlic and pistachio sponge on top.
Place a teaspoon of honey at two ends then at the other two ends place two chunks of sponge, as shown in the photograph.
CHEF'S TIPS:
- If you use peeled green pistachios and you crush them well, the sponge will be greener in colour. You can also use a little food colouring to turn it the colour of your choice. In this case, it is more yellow as the free-range eggs provide both flavour and colour.
- The pistachios can be substituted for any nut of your choice. Walnuts, almonds…
- This is a sponge texture that is completely different to what we are used to: it is spongy and airy, as it has very little flour.