ice cream Jesús Camacho Orange Plated Desserts Recipes Strawberry

Ephemeral Garden with orange, strawberry, orange blossom ice cream, and ginger plated dessert by Jesús Camacho

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Jesús Camacho (one of the featured chefs in so good.. magazine 34) started out in the kitchen, and that’s where he is today, as head chef at the Michelin-starred restaurant Donaire in Tenerife (Canary Islands, Spain).

Along the way, Camacho spent a long period of his career discovering pastry, expanding his training in this field, and becoming the benchmark for the dessert team during the restaurant’s previous incarnation.

Now, he draws on his knowledge to apply pastry techniques to every single course on the menu, from snacks and appetizers to the last petits fours.

As an example is this Ephemeral Garden, whose recipe comes from our haute cuisine magazine Saber y Sabor. “It’s a bite between a lighter, more refreshing dessert we call Amalfi and the next and final dessert, based on chocolate and Iberian ham. What we’re looking for here is a play on bites and finger food, based on orange, orange blossom, ginger, strawberries, and ‘vinagre macho canario’ (traditional vinegar from the Canary Islands). The result is floral and refreshing, further enhanced by a presentation that is very much in keeping with the menu.”

Photos, Richard Goncalves

Discover so good #34

Ephemeral Garden

Whole orange confiture

400 g cooked oranges
30 g butter
30 g brown sugar
100 g sugar
50 g invert sugar
120 g passion fruit puree
5 g cornstarch

Prick the oranges, boil them to blanch them, then remove them from the water, repeating this process 3 times. The fourth time, boil them for 45 minutes, remove from heat, chop them, and weigh 400 g. Sauté them in a saucepan with butter and sugar, adding the previously mixed passion fruit and cornstarch. Let it boil for a couple of minutes. After this time, remove from heat and blend.

Strawberry cream

185 g strawberry (or raspberry) puree
15 g bittersweet vinagre macho canario (traditional vinegar from the Canary Islands)
6 g gelatin sheets
340 g Inspiration raspberry couverture
300 g cold cream

Boil the puree with the vinegar and melt the gelatin sheets. Then, emulsify with the chocolate and add the cold cream. To finish the mixture, smooth thoroughly with a blender. Place cling film touching the cream and refrigerate for at least eight hours.

Orange blossom ice cream

400 g egg yolks
250 g sugar
400 g cream
200 g orange blossom water
5.4 g neutral for ice cream

Mix all the ingredients and heat to 85°C to make a crème anglaise. Quickly cool and let it ripen for at least 12 hours. After this time, blend everything again and freeze in 500g bags to put through the Pacojet.

Lyo white chocolate and raspberry petal

Melt the chocolate at 45°C, mix with a little freeze-dried raspberry, and spread thinly on a frozen marble counter at -18°C. Cut quickly with the desired cookie cutter and shape it into a petal using a sphere mold, turning it upside down.

Other elements

candied pink Asian ginger (cut into very thin julienne strips)
waterproof popping candy of lime or any other citrus fruit
assorted flowers (alyssum, carnation, and pansy)

Assembly

Use a very small bowl-shaped plate. Decorate the bite with everlasting flowers to create a garden-like shape. Once the chocolate tulip is formed, add a little lime popping candy. Continue with the strawberry ice cream in a circle. Place the orange confiture in the middle of the circle. Cover with finely chopped ginger. Arrange the mint, alyssum, and pansy flowers on top, including some marigold. When serving, place the small quenelle of ice cream and sprinkle a little salt.

Discover these creations by Jesús Camacho in so good.. magazine 34