Mazamorra di Cocco e Mandorle con Gelatina di Pedro Ximenez, Pomodori e Arance

Mazamorra di Cocco e Mandorle con Gelatina di Pedro Ximenez, Pomodori e Arance is a contemporary dessert that reimagines the traditional Andalusian *mazamorra*—a cold almond soup with Moorish roots, related to *ajoblanco* but typically thickened with bread or almonds. This version, served at Garum 2.1 in Córdoba, Spain, replaces the classic savory profile with a sweet, layered composition. Key ingredients include a creamy base of coconut and ground almonds, a gelatin made from Pedro Ximénez sherry, and fresh tomato and orange elements that add acidity and brightness.

What distinguishes a great execution is the balance between the rich, nutty-coconut cream and the sweet, raisiny Pedro Ximénez gelée, with the tomato and orange providing a counterpoint that prevents the dish from becoming cloying. The texture contrast between the silky mazamorra and the firm gelatin is also crucial. Regional variations of mazamorra in Spain range from the garlicky *ajoblanco* of Málaga to sweetened versions with fruit, but Garum 2.1’s interpretation—highlighted by Where The Foodies Go—is notable for its fusion of Andalusian tradition with Italian-inspired coconut and a sherry gelée, reflecting Córdoba’s historic role as a crossroads of culinary influences.