Menú de noche en Misa Braseria+Bar
Raviolis caseros de buey con crema trufada y ragú de setas
Homemade beef ravioli withtruffle cream and mushroom ragout
Hausgemachte Ravioli gefüllt mit Rindfleisch mit Trüffelcreme und Pilzragout
o
Ensalada templada de patata, chorizo y calamar con vinagreta de maracuyá
Warm potato salad with chorizo, squid and passion fruit vinaigrette
Lauwarmer Kartoffelsalat, Chorizo und Tintenfisch mit Passionsfruchtvinaigrette
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Tournedó de cordero con puré de apio-vainilla y jugo de carne
Lamb tournedos with celery-vanilla puré and meat jus
Lammtournedo mit Sellerie- Vanillepüree und Lammjus
O
Arroz meloso de azafrán con vieiras a la parrilla, ajetes y aire de parmesano
Creamy rice with grilled scallops, garlic and Parmesan foam
Cremiger Safranreis mit gebratener Jakobsmuschel, Knoblauch und Parmesanschaum
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Degustación de turrones artesanos: nata/nueces-chocolate/naranja-coco/jijona
Homemade turron tasting: cream/wallnuts-chocolate/orange-coconut/jijona
Hausgemachte “Turrones”: Sahne, Nuss mit Schokolade, Orange mit Kokos und Jijona
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Tatin clásica de manzana con helado de canela
Classic tarte tatin with cinnamon ice cream
Inc. una copa de Vino Fosh y agua
25.50€ INC IVA
Ingredients (Serves 4)
• 300g dark chocolate
• 200g butter
• 2 eggs
• 4 egg yolks
• 60g sugar
• 4 cardamom pods, toasted and crushed
• Cocoa powder
Method
1. Heat the oven to 180ºC.
2. Melt the chocolate and butter in a pan on low heat with toasted cardamom pods and leave to cool.
3. Combine the eggs, egg yolks and sugar in a bowl and whisk to a stiff sabayon using the Braun Multiquick 5’s hand blender whisk accessory.
4. Fold in the melted chocolate mixture very carefully into the sabayon.
5. Fill porcelain ramekins with the mixture and smooth over the top with a spoon. Bake in a pre-heated oven (180ºC) for 7 minutes. Remove from the oven, sprinkle with cocoa powder and serve with vanilla ice cream
