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Cold nut soufflé, dust of polypody with a trace of cranberries


Soufflé mixture
Place the gelatin in a bowl, add the small amount of hazelnut oil and mix very carefully using a rubber spatula to prevent lumps from forming. Gradually add the cold syrup in a thin stream and mix in very carefully with the rubber spatula. Then add the first amount of full cream milk in the same way. Mix well with care and make sure no lumps form. Place in the refrigerator for 1 hour. Then transfer the mixture to the blender and blend at maximum power until a firm mixture forms, like beaten cream. Gradually pour in a thin stream of sunflower oil and the other amount of hazelnut oil. Do not add all the oil if the mixture does not accept it. Dissolve the powdered almond milk with the full cream milk and the table salt. Add this to the other mixture. Leave to stand outside the refrigerator.

Place the water and the sugar in a pan and bring almost to the boil. Leave to cool, then place in the refrigerator.

Beat the butter until soft. Sift all the other ingredients together into a bowl. Gradually add the soft butter to the other ingredients and beat until a smooth dough forms. Wrap the dough in film and chill to make it firmer and more compact. Roll out to a thickness of 1 cm / 0.4”. Bake at 140ºC / 285ºF for 20 minutes. Leave the baked pastry to cool, then grate and transfer to an airtight container.

Trace of cranberries
Place the ingredients in a pan and heat to 108ºC / 226ºF, then remove from the heat. Leave to cool completely, then refrigerate.

Pick the elderflowers and cut the flowers from the stem. Place in a container on slightly moist, absorbent paper.

Keep the liquid nitrogen in the freezer until use. Make sure the container has a reinforced base.

Spanish recipe: Cold nut soufflé, dust of polypody with a trace of cranberries. Photo by: Toya Legido/©ICEX.


Place the liquid nitrogen close to the serving area. First draw a line of cranberry jelly on the plate, above it place some of the polypody dust and below it some elderflowers. Place four balls of soufflé mixture in the liquid nitrogen and submerge for 12 seconds. Drain, place the pieces on top of the polypody dust and top the soufflé with a few more flowers. Serve.


Chef's Remark:

“We obtain an unusually soft texture from the cellulose. The combined woodland flavors of the polypody and cranberries are very evocative .” Preparation by: Andoni Luis Aduriz
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