If you are passionate about exploring the authentic flavours of Paradores cuisine and enjoy putting on your apron to experiment at home, ‘Cooking with Paradores’ is the perfect place for you. Here, our most creative chefs share their most representative recipes so that you can make them yourself and surprise everyone with your culinary skills.
This week, Manuel Fernández, chef at the Parador de Molina de Aragón, invites us to prepare a dish full of colour, freshness and tradition: red fruit soup with muscatel granita. A proposal that combines intense flavours and surprising textures, perfect to give any meal a special touch.
Would you like to try it?
When you prepare it, share it with the chef's version and show your result on social networks with the hashtag: #CocinaParadores.
We can't wait to see how you interpret this exquisite recipe!
Parador: Molina de Aragón
Chef: Manuel Fernández
Ingredients for the red fruit soup and muscatel granita (10 people)
| Products | Quantity |
|---|---|
| Raspberry | 300 gr |
| Gooseberry | 300 gr |
| Strawberries | 300 gr |
| Vine tomato | 500 gr |
| Loaf bread | 100 gr |
| AOVE | 100 ml |
| Vinegar | 100 ml |
| Salt | c/s |
Ingredients for the mostillo slush drink
| Products | Quantity |
|---|---|
| Mostillo | 30 ml |
| Green apple pulp | 200 gr |
| Sugar | 150 gr |
Elaboration
1. Place the washed berries and strawberries, the chopped tomatoes, the bread, the EVOO, vinegar and salt in a bowl and leave to rest for 12 to 24 hours so that the flavours are well integrated throughout the mixture.
2. Blend until smooth.
3. Pass through a sieve, in case any bits or pieces remain, so that the mixture becomes creamy.
For the slush:
1. For the granita, boil the muscatel together with the apple pulp and sugar.
2. Freeze and blend until smooth.
Presentation
1. The base of the soup plate is a bed of granulated muscatel.
2. On the other hand, the red berry soup is poured into a jug to be served at the table in full view of the guests.
