Ingredients

FOR WHITE GARLIC
1 garlic clove
300 gr. of almond
180 gr. of pan candela
100 ml. of extra virgin olive oil
1 tablespoon vinegar
1 pinch of salt
½ l. of water

FOR MOUSSE
14 gr. of gelatine
200 ml. of egg whites

FOR GAZPACHO
3 red tomatoes
½ cucumber
½ pepper
1 garlic clove
50 gr. of onion
2 tablespoons vinegar
6 spoonfuls of extra virgin olive oil
Salt

FOR THE GARNISH
Muscat grapes
Peppermint leaves

Preparation

WHITE GARLIC
Leave all the ingredients to soak in a bowl for two hours and then grind until a homogeneous mass is obtained.

MOUSSE
Melt the gelatine. Beat the egg whites until stiff and add the gelatine. Mix with the white garlic and transfer to the moulds. Leave to stand for two hours in the refrigerator.

GAZPACHO
Prepare a gazpacho with all the ingredients.

Finish and presentation

Unmould the mousse and place it in the centre of the plate. Serve with the gazpacho and garnish with the peeled grapes and a sprig of mint.