Sol I Serena

Gel Ratafía

Ingredients Preparation
  • 500g
  • 4g
    agar agar
  • 0,8g

Boil Ratafía and Agar-Agar in TMX, save in a Gastronorm tray in the temperature chiller for 3
minutes monitoring without freezing, removal and turbine with Xanthan in TMX,
pass it through a fine drill and store it well in the pastry bag

Ratafía Infusion

Ingredients Preparation
  • 6g
    dried mint
  • 6g
    Dried Hierbabuena Spearmint
  • 3g
    dried melissa
  • 6g
    dried sage
  • 18g
    dried plantain
  • 1,2g
    dried savory
  • 24g
    Dried Lemon verbena (Aloysia citrodora)
  • 7,2g
    dried fennel grain
  • 4,8g
    dried star anise
  • 7,2g
    dried anise
  • 0,9g
    dried lavender
  • 6,9g
    dried flower of sahuc
  • 4,8g
    dried mallow flower
  • 0,18g
    dried grated nutmeg
  • 1,8g
    dried cinnamon powder
  • 0,36g
    dried thyme
  • 1,2g
    dried rosemary
  • 1,8g
    dried basil
  • 2,64g
    dried oregano
  • 750g
    mineral water

Boil the water, remove it from the fire and add all the weeds already weighed when the
water is at 88ºC, leave to infuse for 15 min, strain with a sieve and detached by a cloth filter
to avoid residues of herbaceous

Infusion Ganage Ratafía

Ingredients Preparation
  • 240g
    Infusion of sieved Ratafía
  • 7g
    milk protein
  • 40g
    Rosemary Honey by Alemany
  • 40g
  • 50g
  • 0,5g
  • 380g
    Cacao Barry® Or Noir™ Coverage Solstís by Ivan Pascual Bossa
  • 8g
    wax (beeswax) E901
  • 40g
    Green Fennel Olive oil by Clos Pons
  • 30g
    Fig leave Olive Oil by Clos Pons

Heat at 45ºC the aqueous part with the sugars in Tmx, in parallel break out Wax with the decapator, cover the microwave and mix everything, then add the oils and emulsify the water until it reaches Tº 40ºC- 45ºC

Percentage of water in formula : 28.6%

Percentage of cocoa butter: 19.28%

Total sucrose: 12.8%

Inverted sugar from honey: 3.87%

Total glucose: 2.38%

Useful life at Tº 16ºC / HR 70%  -  7 days unalterable

Useful life at Tº 14ºC / HR 60%  -  18 two unalterable

Useful life at Tº -18ºC / HR 3%  -  6 months unalterable (defrost for 96h to 16ºC)

NOTE: If we have to keep it for 60 days at Tº 16ºC / HR 70% we have to reduce the water activity to 22-23%

The lack of cocoa butter of 19,28% that we have up to 22% that would be the ideal we get it with the wax that gives it texture without reloading in excessive fat.


Castilla’s pine praline with citrus fruits

Ingredients Preparation
  • 300g
    Pine flour from Castilla
  • 150g
    Sucre white Biological cane
  • 15g
    Skin crossed with Microplane of 5 medium lemons
  • 7g
    Skin crossed with Microplane of 2 medium Valencian oranges
  • 5g
    WAX (deodorized beeswax) E901
  • 68g

Grind the pine nut together with the white sugar Bio, for about 20 minutes, add the skins of Lemon and Orange and keep grinding for 24 h, after this time add the Wax and Cocoa Butter. To temper the praline to be able to use it


NOTE: Both orange and lemon peels are not dehydrated so this praline has some content with water that is lost during the grinding process


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