ELABORACIÓN DE SOLOMILLO DE ALCE CON TORRIJA Y GELATINA DE TÉ ROJO
Hacer una infusión con varios sobrecitos de té rojo y dejar reposar para que se concentre bien el sabor.
Con la mitad de la infusión que hemos preparado haremos la gelatina. En el té aún caliente disolvemos unas hojas de gelatina o cola de pescado y lo dejamos enfriar hasta que coja consistencia. Cuando esté fría, hacemos unos daditos.
Ponemos el resto de la infusión en un cuenco y reservamos. Batimos unos huevos en otro cuenco y los reservamos. Cogemos el pan de molde cortado en cuartos, lo mojamos en la infusión, lo pasamos por el huevo y lo freímos haciendo así una torrija.
Hacemos el solomillo a la plancha y en un plato colocamos como base la torrija, encima el solomillo y para decorar unos daditos de gelatina.
Para decorar y darle más color al plato, podemos hacer una gelatina de té verde.
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