Minibeers: Toasted Almonds, Aniseed-Flavored Consommé, Horchata, Asparagus and Black Truffle

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  • 10

Ingredients

  • TOASTED ALMOND BEER:
  • For the toasted almonds:
  • 2 cups almonds
  • 2 1/2 cup 0.4º olive oil
  • salt
  • For the toasted almond milk
  • 2 cups toasted almonds (see previous step)
  • 2 1/2 cup water
  • For the toasted almond milk foam:
  • 1 cup toasted almond milk (see previous step)
  • 3/4 sheet gelatin (previously rehydrated in cold water)
  • 1 1-pint ISI foaming canister
  • 1 N2O cartridge
  • ANISEED FLAVORED CONSOMMÉ BEER:
  • For the consommé:
  • 2 cups chicken
  • 1.5 chicken carcass
  • 1 lb veal knucklebone
  • 1 lb veal back of the knee
  • 1/2 oz carrot
  • 1/2 oz small onion
  • 10 cups water
  • For the clarified consommé:
  • 3 3/4 cup consommé (see previous step)
  • 3/4 oz carrot
  • 2/3 oz leeks
  • 1 3/4 oz tomato
  • 4 oz veal hamburger
  • 1/2 cup egg whites
  • 1/2 oz pilé ice
  • For the consommé foam:
  • 1 cup clarified consommé (see previous step)
  • 1 2 1/2 pint ISI foaming canister
  • 2 N2O cartridges
  • 1 1-pint ISI foaming canister
  • 2 N2O cartridges
  • Salt
  • For the aniseed-flavored consommé:
  • 1 1/4 cup clarified consommé (see previous step)
  • star anise
  • salt
  • To finish:
  • 10 13/4-oz small beer steins
  • 3/4 oz crystallized orange rind
  • ASPARAGUS BEER:
  • For the asparagus juice:
  • 4.4 lb green asparagus
  • For the asparagus foam:
  • 1 1/4 cup asparagus juice (see previous step)
  • 1/2 sheet gelatin (previously rehydrated in cold water)
  • 1 1-pint ISI foaming canister
  • 1 N2O cartridge
  • salt
  • To finish:
  • 10 1-3/4-oz small beer steins
  • 1 1/4 cup asparagus juice (see previous step)
  • HORCHATA BEER:
  • For the horchata:
  • 2.2 lb tiger nuts
  • 3 3/4 cup water
  • For the horchata foam:
  • 1 3/4 cup horchata (see previous step)
  • 1 sheet gelatin (previously rehydrated in cold water)
  • 1 1-pint ISI foaming canister
  • 1 N2O cartridge
  • To finish
  • 10 1-3/4-oz small beer steins
  • 1 3/4 cup horchata (see previous step)
  • BLACK TRUFFLE BEER:
  • For the black truffle foam:
  • 1 cup black truffle juice
  • 1/2 sheet gelatin (previously rehydrated in cold water)
  • 1 1-pint ISI foaming canister
  • 1 N2O cartridge
  • salt
  • For the black truffle juice:
  • 1 1/4 cup black truffle juice
  • salt
  • To finish:
  • 10 1-3/4-oz small beer steins

Preparation

Step 1

TOASTED ALMOND BEER:
For the toasted almonds:
1. Put the almonds in the cold oil and start to fry over a gentle heat.
2. Stir occasionally and remove from the heat when the almonds are golden brown.
3. Remove from the oil using a slotted spoon and spread over a piece of kitchen paper. Season with hot while still hot.

For the toasted almond milk
1. Mix the toasted almond with the water and blend in a Thermomix to hydrate the almond.
2. Leave to rest for 12 hours.
3. Liquefy 3 times and strain.

For the toasted almond milk foam:
1. Dissolve the gelatin in 1½ tbsp of warm milk. Mix with the rest of the milk and season with salt.
2. Strain and fill the canister using a funnel.
3. Foam and leave to rest in the fridge for 2 hours.

ANISEED FLAVORED CONSOMMÉ BEER:
For the consommé:
1. Brown the veal bones in the oven at 355 ºF.
2. Clean the chicken carcass, removing as much fat as possible and the scraps of meat. Drizzle with sunflower oil and brown in the oven at 355 ºF.
3. Cut up the veal meat.
4. Clean and trim the chicken. Do not portion the chicken.
5. Peel and slice the onions. Brown in a frying pan.
6. Peel the carrots.
7. Put all the ingredients in a pressure cooker and cover with water.
8. Simmer for 8 hours.
9. Strain.

For the clarified consommé:
1. Heat the stock to boiling point and then lower the heat to simmering point.
2. Grate the tomato and leave it in a colander to drain off the liquid.
3. Finely dice the carrot and leeks ("brunoise").
4. Mix the diced vegetables with the tomato and the hamburger meat.
5. Add the egg whites to the mixture and beat.
6. Mix the pilé ice with the clarifying mixture.
7. Stir the consommé clockwise and slowly add the clarifying mixture.
8. Simmer and then gradually increase the heat until the liquid begins to boil (a very slow process: 1.30 h.).
9. Remove from the heat and leave to rest for 15 minutes. Make a small hole in the clarifying mixture with a spoon so that the consommé can be removed using a ladle. As you take out the liquid, strain through a sieve.

For the consommé foam:
1. Heat the consommé and season with salt.
2. Strain and fill the canister using a funnel.
3. Foam and leave to rest in the fridge for 2 hours.

For the aniseed-flavored consommé:
1. Bring the consommé to the boil.
2. Add the star anise and stir.
3. Remove from the heat and cover with a lid.
4. Leave to infuse for 10-12 minutes and strain.

ASPARAGUS BEER:
For the asparagus juice:
1. Snap the woody part of the stalk off the asparagus.
2. Put in a pan with salted boiling water and prepare a bowl with water, ice and salt.
3. When the boil begins to boil, blanch the asparagus in the water for between 10 and 20 seconds, depending on the size. Plunge in iced water.
4. Drain the asparagus and liquefy to obtain the juice.
5. Keep 1 ¼ cup of the 2 ½ cup of juice for the foam and 1 ¼ cup for the soup.

For the asparagus foam:
1. Heat ¼ of the asparagus juice and then dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the asparagus juice. Season with the salt.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.

HORCHATA BEER:
For the horchata:
1. Re-hydrate the tiger nuts by covering them with a generous amount of water, at least 2" over the level of the nuts. Leave to soak for 24 hours.
2. Drain the tiger nuts and grind them in the food processor until you get a fine powder.
3. Cover the ground nuts with 3¾ cup of water and leave to soak for 12 h.
4. Liquefy the purée and repeat with the surplus pulp. Strain the liquid and keep in the fridge.
5. Keep 1 ¾ cup to make up the dish and 1 ¾ cup horchata for the foam.

For the horchata foam:
1. Heat a ¼ of the horchata and dissolve the gelatin in it.
2. Remove from the heat and mix with the rest of the liquid.
3. Strain and fill the canister using a funnel.
4. Foam and leave to rest in the fridge for 2 hours.

BLACK TRUFFLE BEER:
For the black truffle foam:
1. Heat 1¾ oz of black truffle juice and dissolve the gelatin in it. Remove from the heat, mix with the rest of the juice and then add salt to taste.
2. Strain and fill the canister using a funnel.
3. Foam and leave to rest in the fridge for 2 hours.

For the black truffle juice:
1. Season the black truffle juice with salt.
2. Put the juice and the glass beer steins in the fridge to make sure they are thoroughly chilled.

Finishing Touches & Presentation:
FOR THE TOASTED ALMOND BEER:
1. Put 1/8 cup of almond milk in each small beer stein and top with the almond foam. It will look like a glass of lager.
FOR THE ANISEED-flavored CONSOMMÉ BEER:
1. Put 1/8 cup of consommé in each small beer stein and top with the foam. Sprinkle crystallized orange grind over the top. It will look like a glass of bitter beer.
FOR THE ASPARAGUS BEER:
1. Put 1/8 cup of asparagus juice in each small beer stein and top with the asparagus foam.
It will look like a glass of green beer.
FOR THE HORCHATA BEER:
1. Put 1/8 cup of horchata soup in each small beer stein and top with the horchata foam. It will look like a glass of bitter beer.
FOR THE BLACK TRUFFLE BEER:
1. Put 1/8 cup of truffle juice in each small beer stein and top with the black truffle foam. It will look like a glass of brown ale.

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