White sangría in suspension
500 g of white sangría mix
1.4 g of Xantana
Put the sangría in a bowl with Xantana and blend with a turmix. Strain and vacuum pack the whole mixture to extract the bubbles trapped in the interior.
The consistency obtained will enable us to maintain elements such as herbs, fruit or spherical caviar in suspension.

Iberian ham cream
For the Iberian ham cream
50 g of Iberian ham broth
30 g of Iberian ham fat
0.2 g of Xantana
Mix the 3 ingredients and emulsion with the aid of a turmix to obtain a creamy emulsion with no lumps. Keep in the refrigerator. This cream is used to go with the oyster and its pearl.