Ingredients:
Canarian Mojo
- 300 ml olive oil
- 3 palm tree peppers
- 50 ml wine vinegar
- 3 garlic cloves
- 5 g cumin
- 5 g of paprika
- Salt
Moreover
- 150 ml milk
- 150 ml cream
- 100 ml bird broth
- 3 g agar
- Salt and pepper
- Nutmeg
- 250 g corn gofio
- 10 g cured cheese in squares
- 10 g raisins
- 50 ml honey
- Water
Preparación:
Put the peppers in water a day before to hydrate. Remove the meat and drain. Grind all the ingredients.
Also, prepare a traditional gofio pellet and form balls with the size of pearls. Cook milk, broth and cream. Season and add the gelling agent, boil a minute and cool. Once cold but liquid, introduce the ball of gofio in the previous mixture and let it thicken.
To present it, arrange a bit of Canarian mojo in teaspoons and place on top of them gofio pearls.