4 people
For the cabbage broth
65 g chopped cabbage
250 g water
10 g sugar
For the liquefied cabbage
100 g chopped cabbage
water
For intxaursaltsa
500 ml cream
1 coffee spoon ground cinnamon
250 g chopped walnuts
150 g icing sugar
For the intxaursaltsa bath
400 g water
100 g port
25 g vegetable gelatine
2 g cochineal
For the fried chestnuts
60 g chestnuts
frying oil
salt
nutmeg
powdered star anise
In addition
40 g demerara sugar
juice of 1 lemon
8 sugared walnuts
For the cabbage broth
Boil the water with sugar. Add the chopped cabbage and cook for 2 minutes. Strain and save for other uses; reserve the broth only.
For the liquefied cabbage
Blanch the cabbage in boiling water. Drain and run it through a blender. Reserve the juice (about 90 g).
For intxaursaltsa
Cook all the ingredients in a saucepan over low heat for about 18 minutes. Pour the intxaursaltsa into rectangular moulds and freeze. Once frozen, cut into small triangles. Keep in the freezer until ready to use.
For the intxaursaltsa bath
Boil all the ingredients for 2 minutes. Bathe the frozen pieces of intxaursaltsa, with the help of a hypodermic needle, just until a red skin forms on the outside. Leave to rest.
For the fried chestnuts
Peel the chestnuts and cut them into thin slices, fry them in hot oil to make fine chips. Season lightly and sprinkle with salt, nutmeg and powdered anise.
To prepare the cabbage juice: mix 125 g broth, 50 g liquefied cabbage and 1 coffee spoon of demerara sugar. Arrange the bathed triangles of intxaursaltsa on a plate, place a few chestnut chips over them and some chopped sugared walnuts. Drizzle with the cabbage juice. At the last moment pour over the lemon juice, so that it totally changes the colour of the sauce.