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Y el toque especial es, que en vez de utilizar el ajo de toda la vida he usado ajo negro.Si habéis leído bien!! ajo negro ..... una receta rápida, sencilla, y deliciosa!!
Como sabréis en esta época del año con este calor, por la zona de Andalucia hay un plato muy típico que es el ajo blanco, pues bien esta es una versión de ese plato.
Con un toque especial con este producto gourmet ( el ajo negro) y os puedo asegurar que no os dejara indiferentes, ya que este producto ( el ajo negro) es una delicia para el paladar.
Es un producto originario de Japón, se obtiene metiendo las cabezas de ajo enteras, en una cámara sellada a temperatura y humedad constante durante sesenta días y después se deja oxidar en una sala especial durante 45 días.Durante este proceso el ajo va cogiendo el color negro característico.
"Ajoblanco" is a very typical cold cream from the southern part of Spain made with garlic, almonds and water. Traditionally we use regular garlic but I wanted to give this recipe a twist so in this occasion I´ve used black garlic instead. You have read well, black garlic. It´s a simple, easy and delicious recipe.
Specially at this season of the year, with the high temperature we have in Andalucía, it´s made this traditional recipe because it´s light and refreshing.
This gourmet product gives it a special touch that won´t leave you indifferent, it´s a pleasure for the palate. If you have the chance, give it a try because it´s really versatile.
This product comes from Japan, and it´s obtained putting heads of garlic in a sealed room at a certain temperature and humidity contions for 60 days and then letting them set for 45 days which is what gives it that characteristic black colour.
"Ajoblanco" is a very typical cold cream from the southern part of Spain made with garlic, almonds and water. Traditionally we use regular garlic but I wanted to give this recipe a twist so in this occasion I´ve used black garlic instead. You have read well, black garlic. It´s a simple, easy and delicious recipe.
Specially at this season of the year, with the high temperature we have in Andalucía, it´s made this traditional recipe because it´s light and refreshing.
This gourmet product gives it a special touch that won´t leave you indifferent, it´s a pleasure for the palate. If you have the chance, give it a try because it´s really versatile.
This product comes from Japan, and it´s obtained putting heads of garlic in a sealed room at a certain temperature and humidity contions for 60 days and then letting them set for 45 days which is what gives it that characteristic black colour.
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INGREDIENTES:
1/2l de leche de coco
200g de almendras
6 dientes de ajo negro
55g de aceite de oliva virgen extra suave
Sal
Pimienta blanca
Unas gotas de lima
INGREDIENTS:
1/2 liter coconut milk
200 grams peeled almonds
6 black garlic cloves
55 grams extra virgin olive oil
a pinch of salt
white pepper
some drops of lime juice
INGREDIENTS:
1/2 liter coconut milk
200 grams peeled almonds
6 black garlic cloves
55 grams extra virgin olive oil
a pinch of salt
white pepper
some drops of lime juice
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ELABORACIÓN:
Ponemos en el robot de cocina o batidora todos los ingredientes y batimos hasta que tengamos una crema muy suave.Si os gusta mas ligera la añadiremos un poquito de agua hasta que tengáis la textura deseada.Rectificamos de sal , si fuera necesario y metemos en el frigorífico para que se enfrié.
Picamos unos anacardos.Servimos en el plato acompañado de los anacardos picados y unas flores comestibles.
Y a disfrutar de este delicioso y refrescante plato en estos dias de calor.Verdad que es muy facil!!!
In a food processor put all the ingredients and blend well until you have a soft cream, you can make it lighter to your own taste adding a little bit of water. Taste and add salt if required. Put it in the fridge and let it cool well.
Chopped some raw cashews to accompany the cream and garnish with some edible flowers. And let´s enjoy this refreshing and delightful dish to cool this hot summer days. Simple and easy!
In a food processor put all the ingredients and blend well until you have a soft cream, you can make it lighter to your own taste adding a little bit of water. Taste and add salt if required. Put it in the fridge and let it cool well.
Chopped some raw cashews to accompany the cream and garnish with some edible flowers. And let´s enjoy this refreshing and delightful dish to cool this hot summer days. Simple and easy!
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