How to Prepare the “Gran Canarian Fruit and Vegetable” Dessert, by chef Norberto Estupiñán

Orange gelatin from Teide

Heat some of the orange juice and add the gelatin previously hydrated in cold water during half an hour.

Pineapple millefeuille from Gáldar

Cut a pineapple into thin slices with a slicer.

Layer the pineapple slices, grated orange rinds and ginger in a metal mould. Add brown sugar and layer until 1.5 cm thick. Drizzle with honey rum and bake for 30 minutes at 160 degrees. After removing from oven press to squeeze out any excess liquid, then freeze.

Sweet potato icecream from Guia.

Heat the milk, sugar and cream at 80 degrees. Add the previously grilled sweet potato (with skin) blended in a mixer. Mix well and place in refrigerator.

Lemon cream from Teror

Heat the eggs, sugar, lemon juice and the agar-agar (a seaweed gelatin) until boiling. Add the previously hydrated gelatin laminates. Once at 40 degrees add the butter and blend in a turmix. Pour into the mould of your choice.

Beet crunch

Heat the milled betarrada along with the sugar and glucose. Bring to a boil stirring constantly. Strain and let cool for 24 hours. Pour a thin layer on a tray and let dry for 48 hours at 50 degrees.

Mango crunch from Mogán

Boil the mango along with the sugars and the glucose. Strain and let cool for 24 hours. Pour a thin layer on a tray and let dry for 48 hours at 50 degrees.

Tiny orange cakes from Telde

Blend all ingredients in a food processor then strain. Pour into a pressurized syphon with three full charges, discharge into bowl, then cook for up to 1 minute in a microwave.

Presentation

Cover the plate with a thin layer of the beet puré.

Set out a row of tiny cakes with the orange gelatin and the lemon cream. Next set out the pineapple millefeuille with the sweet potato icecream on top.

Decorate with caramel and the mango and betarrada crunches with cilantro sprigs.