Recipe of peaches, basil, and black olives
15/08/2020
Enjoy this recipe of chef Roberto Aragón Barreu with our Beso de Vino Syrah & Garnacha.
Peaches, basil, and black olives
Ingredients
- For the basil namelaka: Milk, glucose, gelatin, white chocolate, cream and basil.
- For the peach gelatin: 1 Kg. peach puree, 50 g. sugar and 14 gr. gelatin.
- For the land of chocolate: Butter, sugar, almond flour, salt and cocoa powder.
- For the peach and cardamom gel: 925 g. peach puree, 250 g. sugar and 5 g. agar-agar.
Instructions
- For the namelaka: Heat the milk and infuse with the basil, then add the gelatin. Strain the milk and gelatin mixture into the bowl containing the melted chocolate and glucose mixture.
- For the land of chocolate: Mix all together, grate onto a baking sheet and bake at 180 Cº
- For the peach and cardamom gel: Warm the puree, and before it reaches 35 Cº add the sugar and the agar-agar, boil, remove from the heat. Incorporate the gelatine and allow the mixture to cool. Mix with neutral or brilliant gel.
- Assembly: In the center of a plate place the peach gelatin. Place a quenelle of black olive ice cream and a spiral of puff pastry. Accompany this with the basil namelaka and the land of chocolate.
Roberto Aragón Barreu
Roberto is from Huesca and is a hard- working chef, relentless and humble. He does not give himself enough credit, but he was in the core of the origin of the high cuisine in Aragón, that was represented in the former restaurant La Navas in Huesca.
He started alongside Fernando Abadía, one of the greats. Then he decided to see the world, and he learned from the masters Martín Berasategui, Manuel de la Osa y Xavi Pellicer. On his return he contacted Carmelo Bosque who invited him to take part in his project, the restaurant Lillas Pastia, where he has been cooking for the past twenty years.
The recipe of peaches, basil, and black olives as well as the Chef bio is an extract of the Golden Book of the Aragonese Cuisine first edition, an International Gourmand World Cookbook Award as the best book in Spanish in the “Local Cuisine” category.
