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10 persons
Chorizo Extraction® marshmallow
300g chorizo Extraction®
12g gelatine (or 6 leaves)
100g liquid cream
Corn-crumbs
2 ears of corn
Mandarin gel
500g mandarin juice
4g agar-agar 2 gelatine leaves
Chorizo Extraction® marshmallow
Leave the gelatine leaves to soak in cold water to make it soften. Heat 50g of chorizo Extraction® and make it melt the gelatine. Pour the preparation in the rest of the chorizo Extraction® then add it cream.
In a frozen bowl, or in a bowl put in another bowl filled with pour the preparation and whip it up with a whisk for 30 minutes. Mould in a square of 2cm height. Store on the fridge.
Corn-crumbs
Deseed the ears, dry them and finely blend them.
Mandarin gel
Leave the gelatine leaves to soak in cold water until the leaves are softened, then drain the water. Boil the mandarin juice with the agar-agar and add the gelatin leaves. Leave it to cool and blend to obtain a gel consistency.Finish and assembly Cut 1,5cm cubes of marshmallow and coat with corn-crumbs. Then put, thanks to a piping bag, a dash of mandarin gel on the top.
