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Prepared by Macarena de Castro, chef at Restaurante Jardín.

1 Michelin star.
Our dear Alcudia neighbour, she is a woman with a star and one of the first to use Solivellas olive oils.

Olive oil crumbs

Ingredients

  • 20gr of Maltosec (tapioca maltodextrin)
  • 25gr of Solivellas extra
  • virgin olive oil

explanation

Slowly add the olive oil to the Maltosec while continuously stirring until you have a uniform powder.

tomato compote

Ingredients

  • 500gr tomtoes
  • 50gr glucose
  • 120gr sugar
  • 1 tablespoon of thyme
  • 1 tablespoon of lemon zest

explanation

  • Peel and remove the seeds from the tomatoes.
  • Cook all the ingredients together until the tomato is transparent and a lively red colour.
  • Remove the thyme and the lemon zest. Blend the mixture in a blender and strain.

Basil sponge cake

Ingredients

  • 300gr egg whites
  • 20gr egg yolks
  • 70gr sugar
  • 60gr almond meal
  • 20gr of flour
  • 2 sprigs of basil

explanation

  • Blend everything in a food processor.
  • Place in a siphon with four chargers. Let stand in cold.
  • Use the siphon to fill ¾ parts of a plastic cup with three holes on the bottom.
  • Place in the microwave for approximately 45 seconds.
  • Let cool and remove from the mould.

tomATO SORBET

Ingredients

  • 600gr water
  • 90gr dextrose
  • 300gr sugar
  • 10gr stabiliser
  • 500gr strawberry purée
  • 500gr of crushed tomatoes

explanation

  •  Heat the water and the dextrose. When it reaches 45ºC, add the sugar mixed with the stabiliser.
  • Mix the strawberry purée with the crushed tomatoes. Strain and add to the other mixture once cooled.
  • Put in pacos, blast chill and churn.

Strawberries

Ingredients

  • 1 tablespoon of strawberries

explanation

  • Slice the strawberries.