Anhedonia

2人分の材料:

アンヘドニアとは食べ物を楽しむような快楽の欠如

Directions:

Moisturize the gelatine in cold water.
Put a saucepan over heat with 2dl of water, a tablespoon of orange blossom water and the gelatine already drained and moisturized. Simmer until the gelatine completely dissolves. Pour the mixture into silicone semi-spherical mouldes. Once the moulds are full, place an orange blossom on the surface. Let it rest for 4 hours in the fridge.

Put a saucepan over heat with the blood orange juice and the sugar cane. Simmer until the sugar has completely dissolved.

Place a rice paper disc on baking paper. Grate the blood orange peel on the rice paper. Moisten a second disc and place it on top. Let it dry untill both discs are stuck together and dry.

Serve the blood orange juice in a deep plate, top it with the gelatine and finish decorating with the rice paper and the grated orange peel.

Ingredients for 2 people:

Anhedonia as the absence of pleasure referring to the ability to enjoy food

Directions:

Moisturize the gelatine in cold water.
Put a saucepan over heat with 2dl of water, a tablespoon of orange blossom water and the gelatine already drained and moisturized. Simmer until the gelatine completely dissolves. Pour the mixture into silicone semi-spherical mouldes. Once the moulds are full, place an orange blossom on the surface. Let it rest for 4 hours in the fridge.

Put a saucepan over heat with the blood orange juice and the sugar cane. Simmer until the sugar has completely dissolved.

Place a rice paper disc on baking paper. Grate the blood orange peel on the rice paper. Moisten a second disc and place it on top. Let it dry untill both discs are stuck together and dry.

Serve the blood orange juice in a deep plate, top it with the gelatine and finish decorating with the rice paper and the grated orange peel.

Ingredientes para 2 personas:

Anhedonia como ausencia de placer referido a la capacidad de disfrutar de la comida

Preparación:

Poner a hidratar la gelatina en agua fría.
Poner un cazo al fuego con 2 dl de agua, una cucharada de agua de azahar y la gelatina hidratada y escurrida. Calentar hasta que la gelatina esté completamente disuelta. Verter le la mezcla en moldes de silicona semiesféricos. Una vez llenos los moldes colocar sobre la superficie una flor de azahar. Dejar reposar 4 horas en la nevera.

Poner un cazo al fuego con el zumo de las naranjas sanguinas y el azúcar de caña. Mantener al fuego hasta que el azúcar esté completamente disuelto.

Poner un disco de papel de arroz sobre papel de hornear. Rallar sobre el papel de arroz la piel de la naranja sanguina. Humedecer un segundo disco y colocar encima. Dejar secar hasta que ambos discos estén pegados y secos.

Montar poniendo en plato hondo el zumo de naranja sanguina, encima la gelatina y terminar decorando con el papel de arroz y ralladura de piel de naranja.