Ajo Blanco with Flower VINI
Ingredients
Ajo blanco
- 250 g blanched almonds
- 75 g tramezzini or white bread, crusts removed
- 1000 g almond milk
- 8 cloves confit garlic
- 100 g olive oil
- Chardonnay vinegar, to taste
- Salt, to taste
To serve
- 2 fresh chicory
- 250 g white grapes
- Flower VINI
Method
Soak the almonds in water overnight.
The next day, drain the almonds and blend them with water at a ratio of 1 part almonds to 3 parts water. Blend until completely smooth, then pass through a fine sieve to make the almond milk.
Soak the tramezzini or white bread in a little of the almond milk.
Blend 1L of almond milk with the soaked bread and 8 cloves of confit garlic until completely smooth. Slowly add the olive oil while blending to emulsify.
Season with (Chardonnay) vinegar and salt. Pass through a fine sieve and chill until ready to serve.
Cut the grapes in half and give them a quick torch until lightly charred.
Pick the small, tender leaves from the chicory.
Spoon the chilled ajo blanco into a plate. Arrange the grapes and chicory on top.
Shake the Flower VINI well and finish the dish with a generous drizzle.