Sponge cake, pine nut ice cream, pomegranate and yogurt foam
When we think of autumn, a number of ingredients typical of this season come to mind, such as pine nuts. This week, CETT presents a very autumnal and refreshing dessert accompanied by pine nut ice cream.
4 eggs
120g sugar
60g maizena
60g Maseca flour
Muscatel
Shall
Beat the eggs and mix with the sugar. Add the sifted flours and mix with a spatula. Pour the mixture into a lined baking dish and bake for 15 minutes at 180°C (350°F). Let it cool, cut it into pieces, and drizzle with Muscatel wine.
(Pine nut ice cream)
640ml water
360g pine nuts
100g procrema
50g sugar
36g glycerin
35g dextrose
Shall
Toast the pine nuts and grind them into a paste. Mix all the ingredients until you have a smooth dough. Let it rest in the refrigerator for at least 6 hours, stirring occasionally. Churn in an ice cream maker and set aside.
4u natural yogurt
400ml cream
3u gelatin sheet
Hydrate the gelatin. Heat the cream, add the gelatin and blend. Strain into a siphon with one charge. Set aside.
Granada
Place a piece of sponge cake soaked in muscatel wine, accompany with a small quenelle of pine nut ice cream, yogurt foam and some pieces of pomegranate.
