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IDIAZABAL CHEESE MAGNUM WITH STRAWBERRY PEARLS

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IDIAZABAL CHEESE MAGNUM WITH STRAWBERRY PEARLS
IDIAZABAL CHEESE MAGNUM WITH STRAWBERRY PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • 250 g Idiazábal cheese
  • 150 ml Cream
  • 2 sheets gelatine
  • 1 jar Strawberry Fresh Pearls
  • 300 g white chocolate
Cocina Fresh Pearls
Servings
Ingredients
  • 250 g Idiazábal cheese
  • 150 ml Cream
  • 2 sheets gelatine
  • 1 jar Strawberry Fresh Pearls
  • 300 g white chocolate
IDIAZABAL CHEESE MAGNUM WITH STRAWBERRY PEARLS
Instructions
  1. Cut cheese into small slices and place in the bain-marie with the cream until dissolved. Meanwhile, soak the gelatine sheets into cold water.
  2. When gelatin is dissolved, strain and mix with the cheese. Place the lolly sticks in the moulds and add some strawberry pearls. Add cheese cream and leave to cool. Then place in the freezer.
    MAGNUM DE QUESO IDIAZABAL CON FRESH PEARLS DE FRESA DE PESCAVIAR
  3. Put the chocolate in the bain-marie until melted and dip ice creams in it when they are frozen. Leave to cool to create a crunchy layer.
    MAGNUM DE QUESO IDIAZABAL CON FRESH PEARLS DE FRESA DE PESCAVIAR
Recipe Notes

Perlas de interior líquido Fresh Pearls de fresa

Prueba las esferificaciones Fresh Pearls de fresa

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FOIE BRUSCHETTA WITH PEDRO XIMENEZ VINEGAR CREAM AND PASSION FRUIT PEARLS

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FOIE BRUSCHETTA WITH PEDRO XIMENEZ VINEGAR CREAM AND PASSION FRUIT PEARLS
FOIE BRUSCHETTA WITH PEDRO XIMENEZ VINEGAR CREAM AND PASSION FRUIT PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • Foie gras
  • 1/2 cup Pedro Ximenez wine
  • Balsamic vinegar of Modena
  • Bread toaasts
  • Passion Fruit Fresh Pearls
Cocina Fresh Pearls
Servings
Ingredients
  • Foie gras
  • 1/2 cup Pedro Ximenez wine
  • Balsamic vinegar of Modena
  • Bread toaasts
  • Passion Fruit Fresh Pearls
FOIE BRUSCHETTA WITH PEDRO XIMENEZ VINEGAR CREAM AND PASSION FRUIT PEARLS
Instructions
  1. Dilute 1/2 cup cut Pedro Ximenez simmered with a small splash of balsamic vinegar to get a reduction of Pedro Ximenez.
  2. Put some of the reduction on toasts, spread foie gras and put some more reduction on top.
  3. As a final touch to top with our passion fruit Fresh Pearls.
    Tosta-de-Foie-con-crema-de-Vinagre-de-Pedro-Ximenez-y-fresh-pearls-de-fruta-de-la-pasion de Pescaviar
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OCTOPUS WITH CHILI PEARLS (GALICIAN OCTOPUS)

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OCTOPUS WITH CHILI PEARLS (GALICIAN OCTOPUS)
OCTOPUS WITH CHILI PEARLS (GALICIAN OCTOPUS)
Cocina Fresh Pearls
Servings
Ingredients
  • 2,5 k octopus
  • 1 k Galician potatoes
  • Coarse salt to taste
  • Paprika
  • Extra virgin olive oil
  • Chili Fresh Pearls
Cocina Fresh Pearls
Servings
Ingredients
  • 2,5 k octopus
  • 1 k Galician potatoes
  • Coarse salt to taste
  • Paprika
  • Extra virgin olive oil
  • Chili Fresh Pearls
OCTOPUS WITH CHILI PEARLS (GALICIAN OCTOPUS)
Instructions
  1. If you buy fresh octopus, tenderize it before cooking by freezing it (it also softens hitting it) or buy it frozen.
  2. Remove octopus from the freezer the day before to thaw. (Watch it! It drains plenty of liquid)
  3. Wash with water before cooking to remove impurities.
  4. Place a big pot over heat with water. When it starts boiling add the octopus: take it by the head and plunge it into the water for three times in order to keep octopus stiff avoiding the skin to be detached while cooking.
  5. Boil the octopus for about 35-40 minutes over medium heat, depending on size. Stab it from time to time in order to see when it gets softer.
  6. In the meantime, peel, wash and chop potatoes in halves. Reserve.
  7. When octopus is cooked, leave to stand a few minutes and place it on a platter. In the same water, cook potatoes for 15 minutes.
  8. Cut the octopus with kitchen scissors, legs into 1 cm thick slices and head into small pieces.
  9. We serve it on wooden plate over a bed of potatoes. Salt with coarse salt, sprinkle with paprika and add a dash of oil.
  10. Ornate with Chili Fresh Pearls.
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AVOCADO SALAD WITH CHILI PEARLS

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AVOCADO SALAD WITH CHILI PEARLS
AVOCADO SALAD WITH CHILI PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • 2 Avocados
  • Cherry tomatoes
  • Soybean sprouts
  • Extra virgin oil
  • Vinegar
  • Salt
  • Chili Fresh Pearls
Cocina Fresh Pearls
Servings
Ingredients
  • 2 Avocados
  • Cherry tomatoes
  • Soybean sprouts
  • Extra virgin oil
  • Vinegar
  • Salt
  • Chili Fresh Pearls
AVOCADO SALAD WITH CHILI PEARLS
Instructions
  1. Peel avocados and cut into medium pieces.
  2. Put in a round hoop for presentation.
  3. Wash and dice cherry tomatoes and avocados. Place first diced tomatoes and put avocados dices on top.
  4. Season to taste with oil, vinegar and salt.
  5. Spread soybean sprouts.
  6. Remove the hoop.
  7. As a final touch add our Chili Fresh Pearls.
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MOJITO IN TEXTURES WITH LIMA & LEMON FRESH PEARLS

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MOJITO IN TEXTURES WITH LIMA & LEMON FRESH PEARLS
MOJITO IN TEXTURES WITH LIMA & LEMON FRESH PEARLS
Cocina Fresh Pearls
Servings
Ingredients
  • Rum
  • Sugar
  • Mint
  • Lime zest
  • Isinglass (gelatin)
  • Lemon and mint sorbet
  • Crushed ice
  • Cayenne pepper
  • Lime & Lemon Fresh Pearls
Cocina Fresh Pearls
Servings
Ingredients
  • Rum
  • Sugar
  • Mint
  • Lime zest
  • Isinglass (gelatin)
  • Lemon and mint sorbet
  • Crushed ice
  • Cayenne pepper
  • Lime & Lemon Fresh Pearls
MOJITO IN TEXTURES WITH LIMA & LEMON FRESH PEARLS
Instructions
  1. Mix rum with a tbsp sugar in a saucepan and warm over very low heat.
  2. Moisturize isinglass. Once hydrated and rum cooled down, mix both and stir until the mixture is homogenized.
  3. Serve in 4 shot glasses up to 1/3 cup. Chill in the refrigerator until it reaches the texture of jelly. Fill another third of the cup with lemon and mint sorbet. Fill the last part with crushed ice aromatizing with a stroke of Peppermint and grated lime zest.
  4. Garnish with lemon lime pearls and a sprig of mint.
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