Kappa para Arroz

This is a neat trick to set the rice in a mold, just strong enough to break with a fork and it collapses.

1 litro caldo (liter stock) = 5 g. kappa; paint inside of mold with mixture

Caldo Pichon

Pichon is a wild type of pigeon, tasty and served very med. rare.

Hibisco (hibiscus)
Frambuesas (raspberries)
Agua rosa-drops (rose water)
ajo (garlic)
romero (rosemary)
tomillo (thyme)

Espuma Queso de Cabra

500 g. nata (heavy cream)
300 g. queso de cabra (goat cheese)
2 hojas gelatina (gelatin sheets)
10 min. @ 60° slow speed thermomix; as not to mount the cream
Sifon

This is served in a spoon on the side of the lamb sweetbreads starter.
Mollejas (sweetbreads) sauteed in garlic oil, add sliced ajo tierno (spring garlic), caramelized onions and lamb demi. Season and place in ring mold, garnish with fried ajo tierno. Some agridulce uvas (grapes marinated in vinegar and sugar).

Agua de Azafran - Xantana ratio

Azafran (saffron)
H2O
en vacio (in vacuum), 3-4 horas (hours) @ 65°c

4 gramos de xantana para 250 ml liquado (4 grams xanthan gum for 250 ml liquid)
Add xantana and mix well with a burr mixer, hot or cold. Nice plating texture.
This ratio can be used with any liquid.

Mojito

Sorbete de lima (lime sorbet)
first in glass

Gelatina de Ron, cubed (rum gelatin) on top of sorbet
250 g sugar
900 ml h20
350 ml rum, heat and add:
15 sheets gelatin

Espuma de menta, dispense with isi
infuse mint in water, add 7 sheets of gelatin for each liter.

Sal de lima (dried lime salt) sprinkled on top

Cabrito, what to do with a baby goat?

Cabrito, en vacio