24 pieces of diced pineapple
16 pieces of candied lemon peel
16 pieces of crystallized ginger
C/n sheet oyster
100g of royal gala apple juice
1g of agar agar
1.6g of xanthan
400g of cava
1 litre of water
Pearls of cava
Alginate bath (drawing above)
Core the apples and then blend them, once cooled decant the pulp from the juice, and add the agar agar. Boil and allow to set. When cool, grind to a fine puree.
Mix xanthan and sparkling cava with the solid cava and place in a soda aw2±2wsiphon, load it with 2 bottles.currently in the celler de can roca, through joint research with agusti torello, we have added 3g of xanthan gum per bottle, and at the time of the disgorging of cava, we let it stand 6 months. After this time the hydrated xanthan is added to the cava to make a sauce and keeps the natural carbon dioxide without the need to bring more gas.
Blend the water along with the alginate in a food processor until well dissolved.pass through a sieve and set aside for the pearls of cava.
Pearls of cava
Blend with a mixer with the gluco cava until it is well dissolved and then add the xanthan gum in same way. Remove the air at 100% in one machine empty and introduce a bottle. In a bowl place the alginate bath and pearls of cava. Clarify the pearls in water and refrigerate cava.
Assembling the dish
Put the applesauce in the base of the plate, then the oyster and above it the lemon confit, pineapple, crystallized ginger, curry, cumin and spices. At the time of serving add solid cava.