Gelatina de sherry con espuma de rompope
A mexican dessert based on a Cherry gelly, with a espuma of vanilla and Brandy.
IngredientsRecipe for 4 persons
For the gelly
For the espuma
Preparation time: 120 min
- For the preparationsCrush the wallnuts and roast it in the oven.Reduce the Sherry half way, wisk the gelatin inside and pour it in 4 martini glasses, reserve in the fridge. (we do want to have a soft gelly, not too thick)
- For the espumaIn a pot, warm the milk, the sugar and the vanilla bean cut in half on the long way.As soon as the sugar melted, add the baking soda, the eeg yolk and bring it to boil gently by wisking all the time. Cook it on medium heat for 5 minutes by wisking constantly.Remove from the stove, add the brandy and stir it until it cools down completly.Put it in the syphon, with two loads of gaz.
- For the plattingTake the martini glasses out of the fridge put the espuma on the top and spred the wallnuts.
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