sous-vide cooking
Vitello tonnato
Ingredients: Sauce 300 g natural bonito (tuna) 45 g salted anchovies 200 g mayonnaise 100 g cream 30 g Dijon mustard 90 g capers 2 g […]
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Macedonia and granita of infused fruits
Ingredients Seasonal Fruits 300 g of seasonal fruits, cut Neutral Syrup: 1 litre of water 130 g of sugar 5 g of unflavoured gelatine Infusions: 350 […]
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Chilli-infused brownie
Ingredients 150 g of flour 340 g of room temperature butter 24 g of fresh chilli 560 g of sugar 150 g of cocoa powder 200 […]
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Squid in its ink
Ingredients 1 squid 1 green pepper 1 spring onion 1 clove of garlic 50 g of brandy 50 g of white wine 30 g of squid […]
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Beef bourguignon
Ingredients: 500g of veal shank 1 onion 1 carrot 200g of veal stock 1 clove of garlic 30g of celery 50g of red wine 100g of […]
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Horchata cream
Ingredients: 800 ml of horchata 200 ml of cream 100 g of sugar 12 egg yolks Crushed biscuit for decoration Preparation: Use the XM-12 hand blender […]
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