Disfrutar

Innovative Spanish
Cuisine
2
 Over de masterclass 5
Table Over de chef 5

of contents Crispy egg yolk with mushroom jelly 6

Fried egg with truffle yolk 8

Gazpacho sandwich 10

Disfrutar’s Signature macaroni carbonara 12

Spectacular corn cob with beef gravy 15

Fresh tomato salad with mango and baby 17

almonds

Tortell of special dough and fresh whipped 21

cream

Haute cuisine raspberry cheesecake 23

3
 Mateu Casañas, Oriol Castro
and eduard Xantruch

4
 A masterclass for the advanced creative chef who wants to
About the challenge themselves at the highest level. And that makes
sense when Mateu Casañas, Oriol Castro and Eduard
masterclass Xatruch are the teachers. These chefs worked for a total of
15 years for elBulli - the most influential restaurant of the
20th century according to critics - before opening their own
restaurant Disfrutar in 2014, which is now ranked 3rd among
the 50 best restaurants in the world. Their cuisine is
described as creative, surprising and highly innovative. And
with those three qualities, they present their signatures in this
masterclass. Furthermore, you will learn all about their two
favourite ingredients - truffle and algae - in 4 extended
episodes. Challenge yourself and use your imagination in
this masterclass on innovative Spanish cuisine.

Mateu Casañas, Oriol Castro and Eduard Xatruch; three

About the award-winning chefs who worked together at the renowned
restaurant El Bulli, which completely revolutionised the
chefs international culinary world. When the restaurant closed, they
decided to stay together and continue cooking and working
together. In 2014, they opened the restaurant Disfrutar, which
today is ranked third among the best restaurants in the
world. In this unique masterclass, they will teach you all
about gastronomic and creative cooking. Some of the
lessons will be challenging but above all instructive and
inspiring.

5
 Crispy egg yolk with mushroom
jelly

Preparation INGREDIENTS

Mushroom stock Mushroom jelly

400 grams mushrooms 500 grams mushroom
400 grams chanterelles stock (see step 1,
50 grams of water preparation method)
50 grams Jang sauce 1.6 grams of agar-agar
10
servings 3 grams of salt powder
salt
Tempura batter
Other
150 grams of wheat flour
10 free-range eggs
30 grams of Trisol
2 litres sunflower oil
250 grams of water
40 min. 200 grams wheat flour
3 grams of sugar
prep salt
1 gram salt
15 grams of dry yeast

EQUIPMENT
3 hours cooking pot
fridge sieve
empty eggshells (1 per
person)
whisk
saucepan
skimmer

6
Preparation 1 For the mushroom stock; Clean the mushrooms and
chanterelles with a slightly damp kitchen paper. Cut the

method mushrooms into fine slices. Put the mushrooms together

with the chanterelles, Jang sauce, salt and water in a
covered pan. Simmer on medium-high heat for 20 minutes,
allowing the mushrooms to release all their juices. Then
pour it through a sieve, collect the liquid and press the liquid
out of the mushrooms with the back of a spoon. Then set
aside in the fridge for about an hour.

2 For the mushroom jelly; Season the mushroom stock with

salt if needed. Add the agar-agar powder and stir with a
whisk. Bring to the boil, stirring constantly. Remove from the
heat as soon as it boils and fill the empty egg shells with 30
grams of the mixture. Set aside in the fridge for 3 hours.

3 For the tempura batter; Dissolve the yeast in room-

temperature water and add the sugar and salt. Then
gradually add the flour and Trisol to the water, stirring
constantly, until there are no lumps. Mix everything together
and store in the fridge for 3 hours to let the tempura
ferment.

4 Heat the oil to 180ºC. In a saucepan, heat water to boiling

point and heat the egg shells with the mushroom jelly au
bain-marie. Carefully separate the eggs so that the yolks
remain whole. Save the whites for other recipes. Carefully
swirl the yolks through the remaining wheat flour. Briefly stir
the tempura mix and dip the egg yolks into the tempura mix
by using a tablespoon. Then very carefully lower them into
the hot oil and fry the egg yolks one by one until golden
brown and crispy. Then dry the fried egg yolks with fat
absorbent paper and season with salt.

5 Serve the egg shell with the hot jelly in an egg cup and top
with the crispy egg yolk.

7
 Fried egg with truffle yolk

Preparation INGREDIENTS

Alginate base Other

1 litre of water truffle (2 shavings per
5 grams of alginate person)
10 200 g extra virgin olive oil
servings Truffle yolk
100 grams egg yolk (fresh) salt
10 egg whites
3 grams of glucose
0.2 gram xanthan
40 min. 7.5 grams truffle (grated)
prep
EQUIPMENT

hand blender
measuring spoon
24 hours frying pan
fridge

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 1 For the alginate base; Mix the water with the alginate and
Preparation blend with a hand blender until no lumps remain. Set aside
in the fridge for 24 hours.
method
2 For the truffle yolk; Mix the egg yolk with the glucose and
puree well. Add the xanthan and mix well again. Remove
the air from the mixture by putting it in the fridge for 12
hours. After 12 hours, add the grated truffle and season with
salt. Dip the measuring spoon into the alginate mixture, then
fill the measuring spoon with 14 grams of the egg yolk
mixture and gently lower the contents of the spoon into the
alginate mixture. Repeat for the number of servings. Leave
in the alginate mixture for 8 minutes. Then remove, rinse
gently in water and dry lightly with a kitchen paper. Make
separate portions of the egg whites and keep the truffle
yolks in the separate egg whites.

3 In a non-stick frying pan, heat the olive oil. Put ⅔ of the egg
whites (per portion) into the frying pan and fry for a few
seconds. Then place the truffle yolk with the remaining egg
white in the centre of the fried egg white. Season with salt.
Remove the egg from the pan once the egg white has set
and dab off the excess oil with a kitchen paper.

4 Serve this special egg with some freshly shaved truffle.

9
 gazpacho sandwich

Preparation INGREDIENTS

Tomato juice Gazpacho

4 kg tomatoes (ripe and 1 kg tomatoes
red) 100 grams of cucumber
10 75 grams of red bell
Methyl cellulose base
servings pepper
500 grams of water
15 grams of methyl 4 cloves of garlic
cellulose 1 spring onion
Tomato meringue 300 grams of white bread
300 grams tomato juice 60 grams olive oil (extra
90 min virgin)
(see step 1, preparation
prep 20 grams sherry vinegar
method)
1 gram xanthan (gum) Gazpacho sorbet
25 grams protein 500 grams gazpacho
powder (see step 4, preparation
15 grams Trisol method)
12 hours
1 kg liquid nitrogen
fridge 10 grams methyl
cellulose base (see step
2, preparation method)
2 grams of salt

EQUIPMENT
24 hours
drying juicer (or blender) piping bag
cheesecloth dehydrator
hand blender saucepan
stand mixer (with blender
dough hook) whisk

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 1 For the tomato juice; Clean the tomatoes in water and
Preparation remove the stalks. Use a juicer to squeeze the juice from the
tomatoes, or use a blender. Pour the tomato juice or pureed
method tomato through a cheesecloth. Then store the juice in the
fridge.

2 For the methyl cellulose base; Mix the water with the methyl
cellulose with a hand blender. Then chill back to 3ºC. Store
in the fridge.

3 For the tomato meringue; Mix the tomato juice with the
protein powder, methyl cellulose base and Trisol. Add the
salt and xanthan, mix again until smooth with no lumps and
store in the fridge for 12 hours. Then put the mixture in the
stand mixer and run for 10 minutes on medium speed until
a meringue texture is formed. Then scoop it into a piping
bag. Make 10 squares the size of a slice of bread on a silpat
of the dehydrator. Smooth the surface with a spatula. Dry at
40°C for 24 hours. Then cut a small layer off the top to
reveal the 'bread cavities'. Store in an airtight container in a
cool, dry place.

4 For the gazpacho; Peel the garlic. In a saucepan, bring

water to the boil and blanch the garlic and spring onion
three times. Peel the cucumber, remove the core and chop
finely. Clean the peppers and chop finely. Peel and chop the
onion. Chop the tomatoes. Tear the bread into small pieces.
Put all the gazpacho ingredients in a bowl, put the bread at
the bottom, and put in the fridge for 12 hours. After 12 hours,
grind the gazpacho in a blender.

5 For the gazpacho sorbet; Put the gazpacho in a container

suitable for liquid nitrogen. Add the nitrogen while mixing
with a whisk until you get the texture of a sorbet. You can
perform this preparation just before finishing the dish.

6 Spread two tablespoons of gazpacho sorbet on a slice of

tomato meringue. Smooth it with a spatula and place a
second slice of tomato meringue on top. Trim the edges
and cut the meringue diagonally to create a sandwich
shape.

7 Accompany with a glass with a few drops of sherry vinegar

and smell the glass before taking a bite of the gazpacho
sandwich.

11
 Disfrutar’s Signature macaroni
carbonara

PReparation INGREDIENTS

Iberian ham broth Warm carbonara foam

2 kg Iberian ham 150 grams of smoked
bones bacon
10 5 litres of water 50 grams of butter
servings
Jelly macaroni 400 grams cream (35%
2 litres Iberian ham broth fat)
(see step 1, preparation 40 grams pasteurised
method) egg yolks
50 grams of carrageenan 1.6 grams xanthan
120 min.
6 grams of granulated (gum)
prep
vegetable gelatine (or salt
regular gelatine) black pepper
20 grams of soy sauce Other
salt 150 grams of
6 hours ice Parmigiano Reggiano
cooking Bacon butter 100 grams egg yolk
100 grams of smoked salt
bacon
100 grams butter

EQUIPMENT

cooking pot whipped cream

cheesecloth dispenser (with 2
steel tubes cream cartridges)
whisk cooking pot
saucepan hand blender

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 1 For the Iberian ham broth; Remove all grey and yellow parts
Preparation from the bones of the ham. Bring a layer of water to the boil
and blanch the bones in boiling water for about 5 minutes.
method Then drain, put a large cooking pot with the indicated water
over medium-high heat and add the blanched bones. Bring
to the boil and then simmer on low heat for 5 to 6 hours.
Every hour, remove the layer of fat that forms on the
surface. After the cooking time, pour the broth through a
cheesecloth and store in the fridge.

2 For the jelly macaroni; Heat the ham broth, add the soy
sauce and season with salt if necessary. Add the
carrageenan and bring to the boil, stirring constantly with a
whisk. Remove from the heat as soon as it boils and skim
the broth. Mix the gelatine with a little water at room
temperature. Add the gelatine to the broth and leave to
cool. Submerge the steel tubes in ice water so they get cold.
Then dry well and dip into the broth for 7 seconds. The broth
has now attached itself to the steel tubes. Cut it loose if
necessary and carefully slide the jelly tubes off the steel.
Repeat this step for the number of servings needed. We
need about 10 tubes of 4 cm per person. Then store the
macaroni in the fridge until further use.

3 For the bacon butter; Cut the bacon into fine cubes. Melt the
butter in a pan, then add the bacon. Simmer on low heat for
30 minutes.

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 4 For the warm carbonara foam; Cut the bacon into coarse
cubes. Melt the butter in the pan and fry the diced bacon
until golden brown and crispy over medium-high heat. Then
add the cream and simmer on low heat for 20 minutes.
Then pour the mixture through a sieve and add the xanthan.
Purée with the hand blender, adding the egg yolk in the
meantime. Puree until you have a smooth cream with no
lumps. Season with salt and pepper and pour the sauce
into the whipped cream dispenser. Turn the cartridges one
by one in the whipping cream dispenser and release the
gas. Shake the bottle up and down a few times and check if
the foam is the right thickness. (Tip: You can prepare the
foam well in advance. Warm it up in a hot water bath
shortly before serving).

5 Cut the Parmesan cheese into 0.3 cm cubes. Season the

egg yolk with salt. Place the macaroni in a deep plate.
Divide the butter with the diced bacon between the plates
and garnish with the Parmesan cubes. Add a little of the
egg yolk and season with salt and pepper. Pipe the warm
carbonara foam onto the macaroni and finish the dish with
a little grated Parmesan cheese and black pepper.

14
 Spectacular corn cob with beef
gravy

INGREDIENTS
Preparation
Iberian pork stock Corn balls
2 kg pork ribs alginate base (see step 3,
4 litres of water preparation method)
10 olive oil corn cream (see step 4,
servings salt preparation method)
Achiote sauce water
25 achiote pasta Corn pulp
100 grams Iberian pork 100 grams corn pulp (see
120 min. stock (see step 1, step 4, preparation
prep preparation method) method)
200 grams of water 150 grams of butter
40 grams of bacon fat salt
40 grams of orange Roasted corn
juice 100 grams canned corn
6 hours Alginate base 150 grams butter
cooking 5 grams of alginate salt
1 litre mineral water Other
150 grams of Iberico ham
Corn cream
50 grams of yoghurt
400 grams canned corn
black pepper
12 hours 25 grams of water
20 grams of black mole
fridge 3 grams of calcium
sauce
lactate
50 grams of beurre
0.4 grams xanthan
noisette

EQUIPMENT

cooking pot cheesecloth

saucepan baking paper
hand blender syringe

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 1 For the Iberian pork stock; Roast the ribs in a pot with olive
Preparation oil until nicely browned. Add the water, bring to the boil and
simmer for 6 hours with the lid on the pan. Scoop the fat
method from the surface every hour. Strain the broth, return to the
heat and reduce to about half until you have a tasty thick
broth.

2 For the achiote sauce; Melt the bacon fat in a saucepan

and add the other ingredients. Mix everything until you have
a nice sauce and cook for 5 minutes over medium heat.
Then store in the fridge and reheat before use.

3 For the alginate base; Dissolve the alginate in the water, mix
well with the hand blender until there are no lumps in the
mixture. Put the mixture in the fridge for 12 hours.

4 For the corn cream; Put the corn in a tall measuring cup,
add the water and mash finely with a hand blender. Scoop
the corn into a cheesecloth and squeeze out all the
moisture until you are left with a nice corn juice. Save the
pulp for later (step 6). Add the calcium lactate to the corn
juice and blend with a hand blender. Then add the xanthan
and mix again briefly so that everything is well dissolved.
Store in the fridge until use.

5 For the corn balls; Fold the baking paper into the shape of a
cone. Pierce the cones somewhere so they stay upright. Fill
a syringe or squeeze bottle with the corn cream. Gently
drizzle the corn cream into the cold alginate base. Leave the
corn balls in the alginate base for about 1 minute. Then
remove them with a slotted spoon and immediately put
them in the cones made of baking paper until they are full.
Set aside in the fridge for two hours.

6 For the corn puree; Use the pulp left over from step 4. Toast
the butter in a pan until it turns golden brown. Mix the butter
with the corn pulp and season with salt.

7 Cut the Iberico ham into very small cubes and fry until
crispy in a pan. Then drain on kitchen paper. Remove the
corn cobs from the baking paper and warm under a
salamander if desired. You can also serve it cold. Warm up
the achiote sauce and corn puree. Place the corn cob in the
centre of a plate. Distribute some small amounts of mole
sauce, fried bacon, yoghurt and corn puree next to the dish.
Spoon a little beurre noisette, pork stock and achiote sauce
over the dish and finish with some freshly ground pepper.

16
 Fresh tomato salad with mango
and baby almonds

Preparation INGREDIENTS

Chicken stock Tomato oil

1 kg chicken wings 150 grams of tomato
750 grams chicken powder
10 carcasses 170 grams of extra virgin
servings 120 grams of onion olive oil
80 grams of carrots 3 grams of soya lecithin
5 grams of garlic Dried basil
1 litre of water 300 grams basil
100 grams of dry white
Basil oil
180 min wine
100 grams corn oil
prep 20 grams of olive oil
10 grams dried basil (see
salt
step 5, preparation
ice
method)
Curry sauce
2 grams of soy lecithin
250 grams tomatoes
2 hours (ripe) 'Fresh mango cubes
cooking 2.5 grams green curry 400 grams of mango
paste Mango vinaigrette
150 grams chicken stock 60 grams mango vinegar
(see step 1, preparation 30 grams mango
method) (trimmings step 7,
12 hours 25 grams cream (35% fat) preparation method)
fridge 2 grams peanut paste 180 grams extra virgin
15 grams chicken stock fat olive oil
(see step 1, preparation 0.4 grams xanthan
method) (gum)
salt salt
2 hours B'lack' mango Tomato water
freezer 400 gram mango 2 kg tomatoes

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 Tomato jelly Almond milk
300 grams of tomato 100 grams almonds
water (see step 9, 100 grams of water
preparation method)
Other
0.7 grams of agar-agar
50 almonds (baby
(powder)
almonds)
salt
10 tomatoes (ripe pear
Basil ice cubes tomatoes)
100 grams basil 50 fresh basil leaves
100 grams of water salt
ice cubes

EQUIPMENT

casserole saucepan
hand blender whisk
frying pan cooking pot
OCOO-machine blender (or hand blender)
wet grinder ice cube mould
juicer cheesecloth

1 For the chicken stock; Clean the carcasses and put them in
Preparation ice water for an hour. Then drain and chop into pieces. Cut
the wings into equally sized pieces. Peel the garlic and
method onion and chop finely. Fry the wings in a frying pan with oil
over medium-high heat. Add the carcasses as soon as the
wings turn brown and fry for 5 minutes. Pour in the water,
add a little salt and cook over medium heat for 1.5 hours.
Then strain the stock, skim the fat from the surface and put
in a separate bowl and keep the stock in the fridge.

2 For the curry sauce; Clean the tomatoes. Chop the

tomatoes and puree with a hand blender. Then rub through
a sieve. Melt the fat from the chicken stock in a pan and
add the tomato puree along with the curry paste. Add the
chicken stock and cook over medium-high heat for 20
minutes. Then add the cream and reduce over medium
heat until you have a thick creamy texture, this takes about
10 minutes. Then season with salt and store in the fridge
until use.

3 For the 'black' mango; Peel the mango, cut it in half and
discard the stone. Place the two peeled mango halves in
the OCOO machine, and cook on the "Black Egg"
programme for 5 hours. Then remove the mango from the
machine and cut 1cm cubes. Store in the fridge until use.

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4 For the tomato oil; Put the tomato powder in the wet grinder.
Add the oil little by little while the wet grinder is running. Add
the lecithin and let the wet grinder run for 2 hours. Then
strain the oil and store in a dry, airtight container.

5 For the dried basil; Cover a large plate with cling film. Pick
the basil leaves from the stem and place them on the foil-
covered plate. Place in the microwave at maximum power
for 30 seconds. Repeat 3 times, letting the steam escape
from the microwave in the meantime. Let it cool and check
if the leaves have dried properly. Otherwise, put in the
microwave again. Store the leaves in a dry, airtight
container until use.

6 For the basil oil; Put the dried basil leaves in the wet grinder.
Add the oil little by little while the wet grinder is running. Add
the lecithin and let the wet grinder run for 2 hours. Then
strain the oil and store in a dry, airtight container.

7 For the fresh mango cubes; Peel the mango and remove
the stone. Cut two 1-cm cubes per person. Store the cubes
in the fridge and save the trimmings for the vinaigrette.

8 For the mango vinaigrette; Puree the vinegar and mango

trimmings with a hand blender to a fine cream. Add the
xanthan and blend until completely smooth. Then add the
olive oil little by little while mixing and finally season with
salt. Store the vinaigrette in the fridge until used.

9 For the tomato water; Clean the tomatoes in water and

remove the stalks. Use a juicer to squeeze the juice from the
tomatoes, or use a blender. Pour the tomato juice or pureed
tomato through a cheesecloth and drain in the fridge for
about three hours.

10 For the tomato jelly; Season the tomato water with salt. Put
the tomato water in a saucepan with the agar-agar and
bring to the boil, stirring constantly with a whisk. Remove
from the heat as soon as it boils, pour into a baking dish
and set aside in the fridge for at least 3 hours.

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 11 For the basil ice cubes; In a saucepan, bring water to the
boil. Blanch the basil leaves for three minutes, then
immediately cool back in ice water. Dry the leaves with a
little kitchen paper, put them in a blender with the water and
grind finely. Then pour the basil water through a sieve and
drain briefly. Fill the ice cube mold with the basil water and
put in the freezer.

12 For the almond milk; Grind the almonds finely with the water
in a blender. Put it in the fridge for 12-24 hours. Then pour
the mixture through a cheesecloth and keep in the fridge
until use.

13 Peel the almonds. Cut the two ends of the pear tomatoes
and carefully cut off the seed sacs. Cut the tomato jelly
(step 10) into smaller portions.

14 Prepare the plate (per person) as follows: Cover the

bottom of a plate with 10g mango vinaigrette. Spread 2
tomato seed packets, 2 cubes of fresh mango, 2 cubes of
'black' mango, 5 soft almonds, 3 pieces of tomato jelly, 2
tablespoons of almond milk and 2 tablespoons of curry
sauce on top. Garnish the dish with the basil, basil oil and
tomato oil. And finally add the basil ice cubes.

20
 Tortell of special dough and
fresh whipped cream

Preparation INGREDIENTS

Tortel Inulin cream

20 sheets of oblate (rice 500 grams cream (35% fat)
paper) 150 grams inulin powder
10 500 grams inulin cream
Whipped cream
servings (see step 1, preparation
500 grams cream (35% fat)
method)
50 gram sugar
20 grams maltodextrin
(or icing sugar)

40 min. EQUIPMENT
prep saucepan
whisk
silicone baking mat
brush
whipped cream
10 min. dispenser (+ 1 cartridge)
oven

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 1 For the inulin cream; Put half the cream in a saucepan and
Preparation gradually add the inulin powder, stirring constantly with a
whisk. Then add the rest of the cream. Heat the mixture over
method medium-high heat and remove from the heat as soon as it
starts to steam, just before boiling, between 65ºC and 75ºC.

2 For the tortel; Cut the oblate into a 25ø round shape and
cut out a 7cmø circle in the centre. Preheat the oven to
180ºC. Spread a thin layer of the inulin cream on the silicone
baking mat and place the first sheet of oblaat on top. Coat
the olbaat sheet with a thin layer of inulin cream and place
another sheet of oblate on top. Repeat these steps until you
have used 10 sheets of oblate. And then completely repeat
the previous steps again so that you have two layered
stacks of 10 sheets of oblate. Bake both in the oven for 10
minutes until golden brown. Then remove from the oven
and store in an airtight container in a dry place until use.

3 For the whipped cream; Mix the cream and sugar with a
whisk. Then pour the mixture into the whipped cream
dispenser, twist in the cartridge and release the gas. Shake
the bottle up and down a few time. If necessary, store in the
fridge until use.

4 Top one of the tortel’s with the whipped cream. Place the
other tortel on top and garnish with the maltodextrin or icing
sugar.

22
 Haute cuisine raspberry
cheesecake

Preparation INGREDIENTS
Cream cheese Raspberry caramel cones
300 grams fresh cream 200 grams of neutral
10 cheese caramel (see step 3,
servings 75 grams sugar preparation method)
10 grams wheat flour 40 grams freeze-dried
50 grams of egg raspberries
12 grams of egg yolk 10 sheets of oblate (8 cm
25 grams cream (35% diameter)
80 min fat)
Raisins
prep Almond crumble 40 grams of raisins
100 grams of flour 35 grams of water
100 grams of sugar 25 grams of Kirsch
100 grams butter
100 grams almond flour Kirsch jelly
100 grams of Kirsch
24 hours 3 grams of salt
fridge 100 gram water
Neutral caramel 1 sheet of gelatine
300 grams of fondant
Other
150 grams of isomalt
200 grams of cherry
150 grams of liquid
sorbet
glucose
10 min 10 fresh mint leaves
oven
EQUIPMENT
saucepan blender (or food
whisk processor)
piping bag silicone baking mat
rolling pin sieve

23
 1 For the cream cheese; Mix the cream cheese, sugar, flour,
Preparation egg, egg yolk and cream in a saucepan with a whisk. Mix
until homogenous. Heat the mixture to 80ºC and cook at
method that temperature for 15 minutes. Ideally, use a thermomix for
this. Put the cream cheese in a bowl and leave to cool in
the fridge. Once cold, scoop the cream cheese into a piping
bag and store in the fridge.

2 For the almond crumble dough; Mix the flour, sugar, almond
powder and salt together. Then add the butter and knead
together to form a homogeneous dough. Place the dough
between two greaseproof papers and roll out to a thickness
of about 1 cm. Then place the dough in the fridge or freezer
to cool well. From there, cut it into squares of about 5cm x
5cm and bake them in the oven at 180ºC for 15 minutes.
Then let them cool and store in an airtight container until
use.

3 For the neutral caramel; Put the glucose and fondant in a

saucepan and put over medium-high heat. Add the isomalt
as soon as the glucose starts to melt. Heat the mixture
slowly until it reaches a temperature of 160ºC. Then remove
from the heat and pour into a (metal) tray. Before it has
cooled, make squares in the caramel measuring 5cm x
5cm and then leave to cool completely.

4 For the raspberry caramel cones; Finely grind the caramel

and freeze-dried raspberries in a blender or food processor.
Without a fan, heat the oven to 170°C. If necessary, cut the
oblate sheets into 8-cm-diameter circles. Then place the
oblate sheets on the silicone baking mat and use a sieve to
sprinkle the powdered caramel and raspberries over the
oblate so that they are completely covered with a thin layer
of caramel. Place in the oven for about 1.5 minutes to allow
the caramel to melt and fully adhere to the oblate. Then
remove from the oven and leave to cool. Then place again
on a silicone baking mat, caramel side down, and let soften
very briefly in the oven. Then turn into a cone. Let cool and
store in an airtight container.

25
 5 For the sultanas; Bring the water to the boil, then add the
sultanas and heat for 5 minutes. Remove from the heat,
add the Kirsch and leave to soak for half an hour. Then
remove from the liquid and drain briefly on a kitchen paper.

6 For the Kirch jelly; Bring the water to the boil, then remove
from the heat, add the gelatine and let the gelatine dissolve
well. Then add the Kirsch and leave to set in the fridge for 12
hours.

7 Prick the raspberry cones on a plate so they stand up. Fill

each cone with 2 g almond crumble, 1 sultana, 1 tsp Kirch
jelly, 8 g cream cheese and a small quenelle of cherry
sorbet. Finally, garnish with a sprig of mint.

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