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By McCarthy Posted on Culinary
 Spain is increasingly becoming well-known in culinary circles as a source of high quality ingredients. Spain’s olive oil is legendary, as is its saffron and bellota (acorn-fed ham). Flor de sal (“salt flower” – seas alt) is the new ingredient on all “foodies’” lips, and Spain’s flor de Sal from Mallorca is superb.
The Spanish dessert recipe below is a creation of chef Marc Fosh, using flor de sal cleverly. Marc is the Michelin-starred chef/director at Read's Hotel and Restaurant in Santa Maria, Mallorca. It’s no wonder that Read’s is now rated by experts as one of the best restaurants in Europe since Marc’s background included stints at Michelin-starred restaurants in both the U.K. and France before his move to San Sebastian (the heart of Spanish gastronomy in the Basque country) and his eventual settling down in Majorca.
Marc is an inspirational chef committed to purity, balance and texture. His cappuccino of lobster and coconut with caviar has been described by the London Evening Standard as "sex on a plate" and many famous names have availed themselves of the great food coming from his kitchen. He has appeared often on television and writes regular food columns for newspapers and magazines, both in the U.K and Spain. Marc has contributed this wonderful recipe to all of us foodies at Cellar Tastings. Enjoy!
Chocolate and olive oil truffle With flor de sal and red pepper raspberry jelly:
Ingredients
For the truffle:
* 100ml (7/16 cup) cream
* 150ml (5/8 cup) milk
* 250g (9 oz.) dark bitter chocolate
* 80ml (1/3 cup) olive oil
* 20ml (4 teaspoons) Grand Marnier
* flor de sal
Raspberry & red pepper jelly:
2 red peppers; 200g (7 oz.) pureed raspberries; 10ml (2 tbsp) raspberry vinegar; 2 gelatine leaves; 100ml (7/16 cup) water; 50g (1.75 oz.) sugar
Preparation
Roast the red peppers in a hot oven or place under a hot grill. Cook until the skin starts to blister and blacken slightly. Place in a bowl and cover tightly with cling film. Make sure it is air-tight. The steam will help to remove the skin. When cold enough to handle, peel off the skin and discard the seeds. Place the peeled peppers in a blender and blend to a purée.
Soften the gelatine in a little cold water. Bring the sugar and water to the boil. Squeeze gelatine dry and add to the sugar syrup. Remove from the heat and whisk until the gelatine has dissolved. Add the red pepper, raspberry puree and vinegar. Allow to set in the fridge for at least six hours.
For the olive oil truffle:
Bring the cream, milk and Grand Marnier to a boil and remove from the heat. Break up or chop the chocolate and add to the warm cream. When the chocolate has dissolved, add the olive oil and mix well. Pour into a plastic container and leave in the fridge to set.
To serve:
Cut the red pepper and raspberry jelly into small squares. Place a spoonful of truffle mixture in the center of the plates, sprinkle with a little flor de sal and add three squares of red pepper-raspberry jelly and a few fresh raspberries to garnish.
Try this dish with: Molino Real Mountain Wine, Telmo Rodriguez, Malaga, Spain
One of the most interesting dessert wines available in Spain currently, this ingratiating and luscious wine is made by Spain’s “George Clooney” of wine, the very talented Telmo Rodriguez (also responsible for such wines as Gazur, Dehesa de Gago, Baso, Altos de Lanzaga, Valderiz,, Alma, Viña de Ama and, of course, Molino Real).
Apart from Alvaro Palacios, Rodriguez comes closest to being considered Spain’s “flying winemaker,” traveling up and down to the country to apply his expertise to various appellations. Molino Real is made in the appellation of Malaga, with the “Muscat of Azarquia” varietal. At only 12.5% acohol, it is easily quaffable. It’s also quite rare, and makes an excellent gift for serious wine lovers. On the nose, the bouquet is quite grapey with clear aromas of orange peels and marmalade. On the palate, the wine is racy, with refreshing acidity and great mouth feel. Absolutely delicious: Ask your local wine merchant to find you a bottle!
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