Diego Guerrero: Black Garlic

2026.03.24

INGREDIENTS
Black Garlic Cookie
Vinegar Cream
Yeast Cream
Modena Kefir

· For the Black Garlic Cookie:
300g mineral water
18g peeled black garlic 37g sugar
6g Gellan

· For the Vinegar Cream:
310g reduced cream (50% fat)
22g powdered apple cider vinegar
44g powdered Modena balsamic vinegar
8g liquid apple cider vinegar

· For the Yeast Cream:
500g reduced cream (50% fat)
75g fresh yeast
3g salt
20g sugar

· For the Modena Kefir Infusion:
740g mineral water
80g sugar
80g Modena balsamic vinegar
1L infusion
30g kefir grains

PREPARATION

1: For the black garlic biscuit

Blend the water and black garlic very well, and strain through a fine sieve.
Add the resulting liquid to a saucepan where the sugar and Gellan have been previously mixed.
Mix while cold and bring to a boil, stirring with a whisk.
Remove from the heat, skim off any foam that rises to the surface, and pour onto a baking sheet until it reaches a thickness of 2 mm.
Let it set and cut it using a silicone leaf-shaped mold and a paring knife. Transfer the gel leaves to a baking sheet lined with parchment paper and dehydrate at 80°C.
Fry at 160°C until the leaf puffs up, and while still hot, press it into a leaf-shaped mold to give it its shape.
Dry off any excess oil. Set aside.

2.For the vinegar cream
Reduce the cream by 50% by weight. From this reduced cream, use the amount indicated in the recipe. Blend all the ingredients. Strain and set aside in a container.

3.For the yeast cream: Reduce the cream by 50% by weight. From this reduced cream, take the amount indicated in the recipe. Blend it together with the yeast. Bring to a boil over low heat. Add the salt and sugar, blend, chill in the refrigerator, and whip until semi-whipped. Transfer to a piping bag.

Finishing and presentation: Take a black garlic biscuit and pipe vinegar cream around the edge. In the center, place the yeast cream. Top with another biscuit, with the patterned side facing up. Place on a wooden plate with moss. Serve with a glass of Modena kefir to cleanse the palate after the biscuit.