SALTED BONITO WITH CHERRY SORBET, LYCHEE JELLY, ROSE PETALS AND CREAM OF ALMONDS WITH YOGHURT - Madrid Fusion

Ingredients

• 250 ml. syrup 30º B (250 ml. water + 200 gr. sugar)
• 300 ml. mineral water
• 300 gr. cherry pulp
• 20 ml. cherry liqueur (kirsch)
• 9 gr. sorbet stabiliser
• Salt and ground white pepper
• 5 sheets gelatine
• 500 gr. liquidised lychee pulp
• 125 gr. Marcona almonds, peeled
• 400 ml. mineral water
• 5 gr. fried almonds
• 3 gr. roast hazelnuts
• Salt and white pepper
• 1.5 tbsp natural yoghurt
• 1 tbsp cherry vinegar
• 1 tbsp rose vinegar
• ½ tbsp muscovado sugar
• 40 gr. isomalt sugar
• Drops of rose water
• 1 tbsp ground Jamaica pepper
• Dried rose petals
• Modena vinegar, reduced
• Almond slivers
• Fresh red rose petals, in julienne strips
• Salted bonito