Recipe created by chef Kike Fernández Lacalle from the Meraki Gastrobar in Nájera.
We chop the chorizo and fry it for approximately 3 minutes, add the butter and remove from the heat.
When the mixture is warm, add all the ingredients except the egg white and sugar and blend with a food processor or blender.
On the other hand, we beat the egg whites with the sugar until stiff and fold them into the previous mixture. We place them in a pastry bag and set aside.
We fill the molds with the mixture and place in the oven at 180°C for 6 minutes. Let it cool. For the aioli, we roast a head of garlic in the oven at 180°C for 30 minutes. We mix all the ingredients in the blender, except for the lime, and we emulsify the mixture little by little. We add the remaining ingredients and season with salt.
We finish the donuts with dots of aioli on top and sprouts.
Ingredients
Directions
We chop the chorizo and fry it for approximately 3 minutes, add the butter and remove from the heat.
When the mixture is warm, add all the ingredients except the egg white and sugar and blend with a food processor or blender.
On the other hand, we beat the egg whites with the sugar until stiff and fold them into the previous mixture. We place them in a pastry bag and set aside.
We fill the molds with the mixture and place in the oven at 180°C for 6 minutes. Let it cool. For the aioli, we roast a head of garlic in the oven at 180°C for 30 minutes. We mix all the ingredients in the blender, except for the lime, and we emulsify the mixture little by little. We add the remaining ingredients and season with salt.
We finish the donuts with dots of aioli on top and sprouts.
