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Gran Sol and Sugarri chef Bixente Muñoz gives us a demonstration of how to prepare one of his most spectacular pintxos. Not only tasty, it is also impressive to look at!

Ingredients:

Cream of cabbage; cream of leek; mushrooms; onion; flour; white wine; stock cube; dried ice; quail''s eggs

How to prepare:

Pre-prepare the mushrooms with onion, flour and white wine and place them into the bottom of a glass.

Add the cream of cabbage - a mixture of potato, cabbage, stock and cream.

Thirdly, add the cream of leek, made from a mixture of potato, leek and cream.

Boil the quail''s egg for 2.5 minutes, peel and place on the top.

Lastly, put on a layer of spinach foam mixed with soy lecithin as a final touch.

As decoration, place ground stock cube in second glass; create a "mist" by mixing dried ice and hot water.