Azuleta Curd
For the Azuleta curd
- 500 g milk
- 1 g Agar
- 40 g Azuleta
- 40 g sugar
- 1.5 sheets of gelatine
Others
- Terrines or moulds for gelifying the curd
- Put the Agar with the sugar and put it into milk, add the
Azuleta and start to heat.
- Mix with a rubber spatula without letting in air.
- Once it has boiled, take it off the heat, add the sheets of gelatine, mix until it dissolves and put into the moulds to curdle.
For the 60% syrup
For the fresh LyoFrambuesa and anis jam
- 10g LyoFrambuesa
- 20 g dry anis liqueur
- 40 g 60% syrup (prepared beforehand)
- Mix both ingredients in a saucepan and bring to the boil. Leave to cool in the refrigerator.
- Put the LyoFrambuesa with the dry anis liqueur and the syrup in a bowl, mix and leave to rest in the refrigerator 8 hours.
- Put the fresh LyoFrambuesa and anis jam on the curd and
serve.