Garlic (to taste) El Acejero (Aceuchal)
200 g of bread
250 g of Almonds
120 ml of AOVE D.O.P. of Monterrubio
Vinegar (to taste)
½ l of Water
For the mousse
4 egg whites
3 sheets of gelatin
Mix all the ingredients and soak them for about an hour and a half or two
Then we brend them to get a homogeneous dough.
We whip the egg whites until to stiff peaks and add the hydrated gelatin.
We mix with the previous dough and serve.
To hydrate the gelatin:
1. You have to dissolve the gelatin in a pot over low heat, add a few tablespoons of the cold mixture to the dissolved gelatine and mix well before adding the rest of the cold mixture.
It is very important to respect this order, that is, you add the cold mixture to the gelatin and never backwards.
2. First, we hydrate the gelatin with water or other liquid such as milk at ambient temperature. Then, we let it settle so that it hydrates well. After that we take it to the heat at bain-marie or microwave before adding it to the dough.