Kiko Moya
L’Escaleta (Cocentaina, Alicante)
With saffron
Preparation
For the zabaione:
For the pickled roses:
Presentation
On the plate, place a dot of pickled rose and then the zabaione, pollen, the lyophilised raspberry and the flowers.
Meaning
The humble, delicate origin of the saffron contrasts both with its economic value and its flavour, which permeates thousands of such important recipes in our culture.
This dish tries to showcase precisely its origin: a flower It is important for the texture and flavour of the fresh pollen of aromatic plants of Montcabrer that the bees gather in their hives.
A hundred years of cooking with spices
Ingredients for 4 people
For the saffron zabaione:
50 g of pasteurised egg yolk
100 g of white wine
100 g of butter
20 g of rose water
0.5 g of Carmencita saffron
Fresh pollen
Lyophilised raspberry
Fresh flowers
Flower of Sichuan pepper
Pickled roses:
180 g of honey
140 g of rose water
140 g of vinegar
2 g of xanthan gum
Rose petals
A hundred years of cooking with spices
Kiko Moyaeeee
L’Escaleta (Cocentaina, Alicante)
With saffron
Ingredients for 4 people
For the saffron zabaione:
50 g of pasteurised egg yolk
100 g of white wine
100 g of butter
20 g of rose water
0.5 g of Carmencita saffron
Fresh pollen
Lyophilised raspberry
Fresh flowers
Flower of Sichuan pepper
Pickled roses:
180 g of honey
140 g of rose water
140 g of vinegar
2 g of xanthan
Rose petals
Preparation
For the zabaione:
For the pickled roses:
Presentation
On the plate, place a dot of pickled rose and then the zabaione, pollen, the lyophilised raspberry and the flowers.
Meaning
The humble, delicate origin of the saffron contrasts both with its economic value and its flavour, which permeates thousands of such important recipes in our culture.
This dish tries to showcase precisely its origin: a flower It is important for the texture and flavour of the fresh pollen of aromatic plants of Montcabrer that the bees gather in their hives.
