Recipe for jellified macaronis and café de olla
28/10/2024
Today we present a delicious sweet reinterpretation of a classic. Inspired by the emblematic macaroni carbonara recipe from the acclaimed restaurant Disfrutar, we have reinvented the dish by replacing the traditional ham broth jelly with some surprising jellied macaroni with café de olla. A unique creation to celebrate International Pasta Day with our exclusive Macaron Kit.
They are served with a warm spiced pumpkin foam and accompanied by a nut and roasted pumpkin hash. To enhance the flavours even more, we incorporate a touch of coffee, caramel and noisette butter, and top the dish off with grated pecans to simulate parmesan. We share the recipe for you to try!
How to make jellied macaronis of café de olla?
Ingredients
- 3 L mineral water
- 100 g CpucC
- 50 gr instant coffee
- 30 g coconut sugar
- 2 pcs cinnamon sticks
- 10 pc cloves
- 4 pc green cardamom pods
- 70 gr GKpa
- 17 g Gfst180
- 250 g pot coffee (brewed before)
Elaboration
To prepare the pot coffee, mix water, the two coffees, sugar and spices in a pot. Leave to infuse until it cools down. Then, we strain the mixture and set aside 250 g in a jug and 2300 g in a pot with a wide base that can accommodate the Macarron Kit.
Cool the Macaron Kit in an inverted bain-marie and keep it cold. Hydrate the Gfst180 with the 250 g pot coffee and set aside.
Then add the Gkpa and mix with a whisk. Bring the mixture to the boil, stirring constantly. Once it boils, turn off the heat and add the hydrated Gfst180, mixing well to integrate it. We introduce the Macarron Kit, wait a moment and then lift it up, tilting it downwards to drain the excess. Put it back in the ice bath to set the gelatine and cut through the base of the cylinders to separate the macaronis.
Finally, cut the desired portions on the greaseproof paper. To serve, heat in the oven or salamander, as the Gkpa can withstand temperatures of up to 60ºC.
Now that we have our macaroni, we move on to making our walnut and pumpkin hash.
Nut and pumpkin hash
Ingredients
- 100 g pumpkin
- 5 gr instant coffee
- c/s water
- 25 gr sugar
- 50 g noisette butter
- 50 gr pecan nut
Elaboration
Brunoise the pumpkin and sauté it in some of the noisette butter. Set aside.
Then prepare a caramel and deglaze it with the coffee dissolved in water. Add the pumpkin and walnuts and caramelise together. Finally, add a little more noisette butter and keep warm until it is time to serve.
To give it a unique and tasty touch, we make the pumpkin foam.
Hot pumpkin spice mousse
Ingredients
- 250 gr roasted pumpkin
- 125 g cream 36% fat
- 100 g mineral water
- 3 gr spice mix 5 épices
- 50 gr TPT
- 30 gr noisette butter
Elaboration
To make the pumpkin foam, first cook the pumpkin in the oven at 200 ºC for 40 minutes. Meanwhile, boil water with the spices and leave to infuse for 10 minutes. Once the pumpkin is ready, remove the skin and seeds, and mash the pulp while hot together with the other ingredients, except the butter.
When the mixture is smooth, add the butter and blend until a homogeneous texture is obtained. Then, strain the preparation through a fine sieve and put it in a siphon. Load the siphon with an N2 capsule and keep at 70 ºC in a bain-marie or water circulator until serving time.
Once we have our dish assembled, we grate our pecan nut on top of the walnut mince and it’s ready to enjoy!
If you want to discover more recipes and ideas, don’t forget to follow us on our social networks. There, you can find our latest machines and recipes of all kinds, both for chefs and bartenders.
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