José Andrés had also seen a program on TV2 which tells the Americans where the region of champagne

This post was not planned. I saw Mark desserts and Spencers (M & S) magazine Olive "blood myriad orange, panna cotta and champagne." The contrast of colors myriad and the combination of textures, each of the jelly layers .... ummmm!
I was inspired by this dessert and I thought it would be a good idea to look for and make this recipe. Therefore, the two previous posts had a reason, now you know me to be able to prepare today I present: The dessert of grapefruit panna cotta and solid champagne with some variations. Re-inventing the recipe: I changed the grapefruit myriad and blood orange champagne to the original recipe for champagne. Why not experiment with a champagne here and also a solid champagne?
On the other hand, Cava Agusti Torello Mata and Roca Brothers from Girona were a competition and thought it would be good idea to do what we proposed, but without going to tender. To experience this proposal with each of the elements that made up the recipe and solid cava allowed me to get the best texture. Two solid cellars there I chose the pink color and I like to combine better with what I do.
Many cooks have citrus combined with milk or cream. Ferran Adrià: ".. mandarin jelly; Jose Andres in his book "The hob is a recipe for orange marmalade with yogurt and Jordi Roca Roca Brothers, presents the new dessert book several proposals dairy dessert with citrus and grapefruit myriad with ginger.
José Andrés had also seen a program on TV2 which tells the Americans where the region of champagne par excellence, Penedès and is preparing myriad a cocktail with orange juice and champagne. Therefore, if the experts had tried to do combinations and pairings least had something assured.
Also panna cotta recipe is Italian book "The Italian Cucina Regionale" Gualterio Marchesi according to the author of a perfect marriage proposal for panna cotta is Asti Spumante. This wine panna cotta as is also the region of Piedmont. So inspired by neighboring countries dessert here ... we'll see how come?
All this, and like a step behind the other, and as one who does not want the thing, I proposed schedule a workshop with Joe Nogué in Space Consumption myriad "citrus soup" and this I shop inspired to make recipes that call "Citrus texture" with some variation in ingredients me to prepare this dessert and January 30, after work, I went to a tasting cellars in Space consumer Sommelier David Seijas from El Bulli, as if the stars to agree and help me find the recipe.
The panna cotta texture and citrus can be retrieved in the previous post, now I would like to explain some small notes of champagne because if you made two desserts cava is the final touch.
Néstor Luján and other authors explain why Dom Benedictine monk Pierre Perignon apparently visited the Benedictine convent of San Feliu and there discovered the extraordinary properties myriad of the Catalan cork, which was the basis of the Champagne wine revolution because Cork could only cover tightly and without destroying any property sparkling wine. It should be noted that the same Néstor Luján fen honor of his good name says: "This visit is not documented in any book just felt oral traditions in Reims and Espernay. Anyway, Dom Perignon began to study the problems of wine and decided to improve fermentation and qualities. Up until then, in France, wine bottles were closed with wood wrapped with hemp and soaked with oil. Cork allowed the second fermentation in the bottle and the great discovery.
Since then, champagne, champagne or sparkling wine The wine world has evolved and the proposed drilling is a solid example champagne, cava to use in the kitchen, a cellar eaten?
The champagne I used to make this dessert is solid pink champagne Agusti Torello Mata appeared in 2009 in Saint George. This allows innovative champagne in the kitchen and is the result of a process of inv