Low
1 person
340
Step 1
Soak the gelatine sheets in a bowl of cold water. Once they are hydrated, drain the excess water and heat them in the microwave for 15 seconds to dissolve them.
Step 2
Add the gelatine to the salmorejo and beat for a few seconds until smooth. Pour the mixture into the flan moulds and leave to cool in the refrigerator for at least 4 hours.
Step 3
For the accompaniment we will put eggs to cook, which usually take about 10 minutes starting from boiling water. Once they are ready, let them cool, peel them and cut them into small pieces. With the ham we will make a crisp by placing slices of ham on vegetable paper in the microwave and covered by a plate, leaving it to heat for approximately 2 minutes.
Step 4
Remove the moulds and plate the flans, decorating them with the egg and the ham on top.
In Caña Nature we offer you fresh gazpacho with food grown in the Tropical Coast of Granada. This is one of the most demanded products in our catalog. A cold soup, tasty and ideal to enjoy at any time of the year. However, gazpacho also has a version that is (…)
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The traditional salmorejo recipe comes from Cordoba and was made with a mixture of breadcrumbs, garlic, olive oil, salt and tomatoes. Of course, with time and its expansion, the ingredients have been transformed and expanded, gradually adding new additions such as ham, hard-boiled egg or croutons, among others. At Caña (…)