Ramses Gonzalez He began his professional career in the family restaurant, a Cuban cuisine establishment, and a few years later he began to work in a restaurant in the city of Zaragoza, becoming head chef, and discovering and unraveling the Aragonese gastronomy in contact with local producers, cooking tradition and ultimately, creating their own style.

Today he is at the head of the Cancook restaurantrecognized with one Michelin star and one Michelin Green star, because seasonal, local, responsible and sustainable cuisine are part of its cooking philosophy. In fact, their Toast, cereals and cocoa is one of those desserts created to avoid wasting bread.

Below you can discover the recipe for toasted bread, cereals and cocoa from the chef Ramses Gonzalez, the chef at Cancook created this dessert a couple of years ago for his Secano tasting menu. If you want to know what their current gastronomic offer is, you can access the establishment’s website clicking here.


Toasted bread infusion
  • 200 grams of toasted bread
  • 750 grams of 1% Amylase solution.
Custard toasted bread
  • 590 grams of toasted bread infusion
  • 290 grams of malt juice
  • 250 grams of pasteurized yolk
  • 30 grams of butter
  • 4 grams of gelatin leaves.
Breaded sunflower seeds
  • 66 grams of salted sunflower seeds
  • 33 grams of sugar
  • 13 grams of water.
Pumpkin-merken seeds
  • Peeled pumpkin seeds
  • extra virgin olive oil
  • Merken.
Puffed buckwheat
  • Buckwheat
  • sunflower oil
  • water
  • salt.
Sprouted wheat
  • 100 grams of wheat
  • 400 grams of cold water.

Toasted bread, cereals and cocoa


Toasted bread infusion

Toast the chopped bread in the oven at 200ºC for 15-17 minutes. Make the solution by diluting the amylase in cold water with a blender. Vacuum pack the marked quantities and cook in a steam oven at 70ºC for 2 hours. Let cool to room temperature, strain and reduce over heat to 50% by weight.

Custard toasted bread

Bring to a boil infusion of toasted bread. Mix the yolks with the malt juice in a bowl, temper this mixture with a little infusion and return everything to the heat. Work at medium temperature, stirring constantly until reaching 85ºC. Add the previously hydrated gelatin and dissolve. Remove to a container and let cool to about 50ºC. Add the cubed butter at room temperature and emulsify with a whisk without introducing air. Reserve in camera.

Breaded sunflower seeds

In a large saucepan, make a syrup with the water and sugar. Bring to 107ºC. Add the seeds, lower the heat to medium and stir constantly, with a thin layer of sugar around them, until the moisture is completely lost and the seeds are loose. Remove to a tray lined with paper and let cool, spread out.

Pumpkin-merken seeds

Place some pumpkin seeds with a few drops of olive oil on a tray lined with baking paper, mix well and toast for 10 minutes at 160ºC. Remove from the oven and season well with merken. Let cool spread out on the tray.

Puffed buckwheat

In a pot, put three times as much water as wheat by weight and 1% salt with respect to the amount of water. Bring to a boil and cook over low heat for 25-30 minutes.
Drain and spread on a baking tray lined with parchment paper. Dry completely at 80ºC. Fry in sunflower oil at 180ºC. Dry on absorbent paper and season lightly.

Sprouted wheat

In a bowl, soak the wheat in the water for 8-12 hours in the chamber. Drain and place the wheat on a plastic tray between two layers of very damp paper. To film the tray, make holes and leave at a temperature of about 20ºC. Check every 24 hours, moisten the papers if necessary. Repeat the process for 2-3 days, depending on the evolution of the sprouts.

Finish and presentation

In a bowl about five centimeters in diameter, serve two tablespoons of Custard. Cover completely with grated chocolate and place on top, randomly, the different seeds, covering the chocolate. Let it cool for 5-7 minutes before consuming.

Credit photos | Cancook Restaurant


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