Ossigeno

136 137 t h e O ’ s p a t h e O ’ s p a O à l a c a r t e O à l a c a r t e macedonia di frutta essiccata e spuma al cointreau dried fruit salad with cointreau foam Mettere in acqua la frutta essiccata a reidratare una notte in frigo. Trascorse le 12 ore, aggiungervi vaniglia, zucchero e succo di limone. Lasciare riposare in frigo per ulteriori 6 ore. In un pentolino antiaderente sciogliere la colla di pesce in 200 ml di acqua con il Cointreau a una temperatura di 60°C; travasare in un sifone, chiudere bene e inserirvi due ricariche di gas. Lasciare condensare in frigo per almeno 3 ore. Servire la macedonia condita sifonandovi sopra la spuma di Cointreau. 40 g pesca essiccata 40 g fragola essiccata 40 g pera essiccata 40 g albicocca essiccata 40 g mela essiccata 40 g limone essiccato 50 ml succo di limone 200 g zucchero acqua minerale naturale 1 stecca di vaniglia q.b. 50 ml Cointreau 12 g colla di pesce 40 g dried peach 40 g dried strawberry 40 g dried pear 40 g dried apricot 40 g dried apple 40 g dried lemon 50 ml lemon juice 200 g sugar natural mineral water q.s. 1 vanilla pod 50 ml Cointreau 12 g isinglass Put dried fruit in water to rehydrate overnight in the fridge. After 12 hours, add vanilla, sugar and lemon juice. Leave to rest in fridge for another 6 hours. In a non-stick pot, melt isinglass in 200 ml of water with Cointreau at a temperature of 60-degrees; pour into a siphon, close well and insert two refills of gas. Allow to condense in fridge for at least 3 hours. Serve the seasoned fruit salad siphoning over the Cointreau foam. synesthetic sommelier’s tip: marina and the diamonds, “froot” [album “froot”, electro-dance, 2014] ornellaia, bolgheri vendemmia tardiva bio “ ornus dell’ornellaia” petit manseng 100%, 2014 max ernst, “landscape” , 1957 @ lindy & edwin bergman collection, chicago X 4