Recipe
Garlic Paste Mousse

Ingredients

FOR THE GARLIC PASTE

  • 1 clove of garlic
  • 300 gr. of almonds
  • 180 gr. of durum wheat bread
  • 100 ml. of extra virgin olive oil
  • 1 soup spoonful of vinegar
  • 1 pinch of salt
  • ½ l. of water

FOR THE MOUSSE

  • 14 gr. of gelatin
  • 200 ml. of egg whites

FOR THE GAZPACHO

  • 3 red tomatoes
  • ½ cucumber
  • ½ red pepper
  • 1 clove of garlic
  • 50 gr. of onion
  • 2 spoonfuls of vinegar
  • 6 spoonfuls of extra virgin olive oil
  • salt

FOR THE GARNISH

  • Muscatel grapes
  • Mint leaves

Preparation

WHITE GARLIC

Leave all the ingredients to soak in un recipient for two hours and then blend them together until you obtain a smooth paste.

MOUSSE

Melt the gelatin. Beat the egg whites until stiff and add the gelatin. Mix with the garlic paste and place in the moulds. Leave to stand for two hours in the fridge.

GAZPACHO

Make gazpacho with all the ingredients.

Finish and presentation

Remove the mousse from the moulds and place it in the centre of the dish. Pour the gazpacho around the mousse and decorate with the peeled grapes and a leaf of mint.

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