Here we have an exquisite dessert by Ferran Adrià. Shall we try it?
30 min
4 pax
Difficult
The first thing we're going to do is cut the whole head of garlic in half and place it in an ovenproof dish.
We leave it for 8 minutes at 160 degrees, until the garlic is tender, but without much color.
We let them cool down a little and peel them, grabbing the skin and squeezing lightly, until the meat comes off the teeth.
With the help of a fork, we mash them in a bowl and make a roasted garlic cream.
In that same bowl, add the eggs and sugar to the garlic cream and mix well.
Once it is well mixed, add the flour and the finely crushed pistachios, mix well and put it into the siphon.
We closed it and inserted two gas cartridges, first one, then removed the empty cartridge and then the other.
We shake the siphon several times, place it with the nozzle facing down, and fill a plastic cup to just under half full.
We put the glass with the mixture in the microwave for 30 seconds, let it cool and unmold the cake.
FINISHED DISH:
7. On a flat plate, place the honey panel in the center and on top of it, part of the garlic and pistachio cake.
At two ends we placed a teaspoon of honey and at the other two corners, two pieces of sponge cake, just like in the photograph.
– If we use shelled green pistachios and grind them well, the cake will take on a greener color. We can also use a little food coloring to give it the desired color. In this case, it's more yellow, thanks to the free-range eggs that add both flavor and color.
– We can substitute pistachios with any nut we like. Hazelnuts, almonds…
– It's a completely different cake texture than what we were used to; it's very spongy and airy, and uses very little flour.
