leave of the good time ... or so it seems by the storm that fell last night at home. He got the blackest black sky and began a strong wind ... clothes actually looked like some shopkeepers were thrown out. There was too much rain but the festival of lightning, thunder and wind was spectacular! So as I said before is we seem to Summer's of San Miguel and a little more to enjoy the last gasps of summer. To make a tribute
nothing better than a gazpachito! But I took a different form of presentation. In chocolates!
An original way to enjoy something as traditional as gazpacho.
No more secret to prepare the gazpacho as we do normally, and reserve. The Thermomix will
about 100 ml. and planned water temperature 70 degrees for ¾ minutes. When the temperature had reached this water will get several sheets of gelatin according to the amount of gazpacho that we and grind for a few seconds vel 8 / 9 to leave it all well mixed and completely dissolved in water (remember that 10 sheets of gelatin is for 500 ml. of liquid) To this liquid add
gazpacho slowly so there is a very abrupt change in temperature because if not the gelatin would come together and we would be in pieces and not homogeneously ...
This mix will mold the way we want we want.
The leave in refrigerator 6 hours min.
stripping and present.
may occur with finely chopped boiled egg, diced ham with chopped anchovies small ... supports many different presentations! In this case I put a little Pesto Sauce with nines I did.
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