Este sitio web utiliza cookies propias y de terceros para configurar la navegación de sus usuarios, y para realizar análisis sobre sus hábitos de navegación.
Si continúa navegando, consideraremos que acepta su uso. Puede gestionar las cookies u obtener más información consultando nuestra Política de Cookies.

Home > Videos
Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros
 

Filtrar por aplicación
 
 

Shots of extra virgin olive oil

For the thick olive oil: 100 gr. Extra virgin olive oil 3 gr. Glicemul For the shots of extra virgin olive oil: Mini Teppan nitro 200 ml. Liquid nitrogen Caviar box Process For the thick olive oil: Heat half amount of olive oil up to 60ºC together with Glicemul Sosa. Add the remaining oil. Pour into a container and let curdle in the fridge for about 6 hours. Fill in the mini teppan nitro with the nitrogen. Let cool and then close the lid gently. Let cool for 5 minutes and remove the frost with a very dry paper. Fill in the caviar box with the thick olive oil and place it no top of the mini teppan nitro so the drops are as round as possible. Freeze for 2 minutes. Remove with a cold spatula and keep in the freezer. The olive oil can be replaced by any fruit puree or thick sauce.