Amelia’s gastronomic proposal is based on quality and seasonal products cooked with fine technique. Paulo Airaudo presents one of his original creations.
After 14 years of cooking his way through the world Argentinean chef Paulo Airaudo last year settled down in the Basque Country, where he from scratch created an ambitious dining project, Amelia, and remarkably early has earned his seat at the coveted high table of grand chefs and restaurateurs in one of the most recognised culinary destinations of the world, by being awarded a coveted Michelin star just 7 months after opening Amelia.
Above: Paulo Airaudo at Amelia. Below: Three delicious elements only, added gold.
Avocado, Cream and CaviarPaulo Airaudo
- AVOCADO MOUSSE
- 4 Avocados
- 20 gr Milk
- 5 gr Lemon juice
- BURNED CREAM
- 700 gr Cream 35%
- 350 gr Milk
- 97 gr Condensed milk
- 70 gr Invert Sugar
- 2 gr Ice cream Stabilizer
- 25 gr Rossini Ossetra Caviar
- Gold leaf
- Peel and cut the avocado and arrange it in a blender.
- Add the milk and the lemon.
- Blend until it’s smooth and homogeneous. Keep it in a pastry bag.
- Caramelize the cream in a hot pan (being careful the cream in bottom doesn't stick.) When it gets a golden color, remove it and put it in a bowl to let it cool.
- Mix the milk, the condensed milk and the invert sugar.
- Heat it to 40 degrees and add the stabilizer. Then heat it to 85 degrees and cool it down to 4 degrees and mix with the cream.
- Put the mix in the “pacojet” and freeze.
- When its frozen, use the "pacojet" to get the "ice cream" texture.
- Then add a full spoon of cream and serve immediately.
- Place place the avocado mousse first, then the caviar.
- Place a bit of gold leaf on top of the mousse with a pair of tweezers.
Colombian based in Barcelona • Master in Marketing / Gastronomy • PR & Culinary Liaison • Food writer • @nataliabhqz