Esta receta se presentó en nuestro stand de Big Garlic, en la feria Fruit Attraction 2015. Propusimos una presentación en chupitos, y hemos adaptado la receta a una cantidad de 25 chupitos por bandeja, en el caso de que os apetezca preparar este aperitivo para una fiesta. Esperamos que os guste y os resulte sencilla. […]
40 min
25 pax
Easy
We grate the lime peel and set it aside for finishing.
In a saucepan of boiling water, pour the almonds with skin, cook for one minute, and then cool them.
We peel them and set them aside.
We blanch the 2 cloves of garlic to soften the final result.
We peel the garlic cloves (removing the germ if they have any) and put them in a blender, along with the breadcrumbs, milk, vinegar, salt, and peeled almonds.
Blend well and add the extra virgin olive oil little by little, in a thin stream, to lightly emulsify the cream. It should be a light and very smooth cream.
If after blending there are still lumps, we would pass the mixture through a fine sieve to remove them.
We cut the grapes into slices, and remove the seeds from inside.
FINISHED DISH:
6. In appetizer glasses (shot glasses), pour the ajoblanco and place them in rows of three on a tray.
In one row we place a slice of green grape, in the next row a slice of purple grape, and in the third row, we place a grated lime wedge per glass.
– It is important to place them in rows, so that we can have three final results with the same preparation.
– If we leave the crushed ajoblanco overnight, it will develop more flavor.
– The final result will be better if the almonds are raw and well peeled.
