4 people
For inside the firebrand
220 g day-old bread
100 g cream
400 g milk
125 g sugar
1 vanilla pod
For outside of the firebrand
10 g aubergine ash
200 g cocoa butter
For the zahareña juice
100 g olive oil
2 g zahareña powder (Sideritis incana)
For the sweet zahareña
80 g zahareña
20 g sugar
For the branches of the ’bonfire’
180 g sugar
4 soup spoons water
pinch of zahareña powder
For inside the firebrand
First, remove the crusts from the bread and cut the dough into rectangles. Place them in a deep bowl. Boil the milk with the cream, sugar and vanilla. Then pour the mixture over the bread and leave to stand in the fridge for 24 hours.
Drain slightly and place in the freezer to harden into a block. Cut in the shape of firebrands, as suggested by the title, and store in the freezer until ready to use.
For outside the firebrand
Chop the cocoa butter and heat to no more than 50°C. Add the ash and mix, without letting the butter lose temperature.
Hold the firebrands with two hypodermic needles and bathe them in the mixture. Remove the needles and store the firebrands in the fridge.
For zahareña juice
Cold mix both ingredients.
For the sweet zahareña
Blend both ingredients to get a sweet powder.
For the branches of the ’bonfire’
Heat the sugar with water to 160°C and, with a fork, spread the caramel on parchment paper. As you spread it on the paper, sprinkle with a little zahareña.
Arrange the firebrands in the middle of the plate and sprinkle around the sweet zahareña. Add a little oil and place the bonfire between the firebrands.