Jesús Camacho Lemon Plated Desserts Recipes so good #30

Plated dessert Amalfi with lemon, oil and basil by Jesús Camacho

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Jesús Camacho is in charge of the Donaire restaurant in Santa Cruz de Tenerife (Canary Islands, Spain). Although he started out as the head pastry chef, he has recently taken over the entire culinary direction with the aim of turning the gastronomic proposal around and vindicating local products based on his particular creative vision.

There are three elements that are the hallmark of this chef’s vision. Firstly, he surprises with visually striking proposals, which usually present sinuous lines, color balance, and a special evocative capacity. The second element that Camacho emphasizes in all his creations is the commitment to clear and intense flavors, clearly identifiable and aiming to provide a full taste experience. Finally, as a trained pastry chef, rigor and methodology are paramount. His production is based on meticulousness and regularity, which is achieved by adjusting the formulas and preparation processes as much as possible.

These three premises are reflected in Amalfi, whose recipe we exclusively share below here at www.sogoodmagazine.com. This dessert is inspired by the south of Italy, specifically the Amalfi Coast, where three ingredients abound: lemon, oil, and basil. “Here we wanted to use them by applying different techniques and even doing a juggling act on several occasions to obtain a fresh and full-flavored pre-dessert. It is a dish that has been on the menu for quite some time because it is very popular with our customers”.

Discover So Good #30

Amalfi

Lemon namelaka

200 g milk
4 u grated lemons
4 g gelatin
340 g 35% Ivorian white chocolate
400 g cream

Boil the milk with the lemon zest, remove from the heat and let it infuse for a few seconds, then add the previously hydrated gelatin sheets and emulsify with the chocolate. Finally, add the cold cream, blend again with a blender, strain, place cling film directly on the surface and store in the refrigerator for at least eight hours.

Lemon-basil cream

250 g lemon juice
270 g sugar
420 g egg
400 g butter
4 g gelatin
3 bunches basil

Bring the juice, sugar, and egg to 85ºC. Once it reaches this temperature, add the previously hydrated gelatin leaves, the cold butter in cubes ,and blend everything very well. Place it in the chiller for a few minutes and when the cream is quite cold, blend everything again with the basil leaves, then strain. Reserve in the refrigerator until use.

Lemon gel

200 g sugar
250 g water
13 g agar agar
500 g lemon juice

Boil the water, sugar, and agar. Remove from the heat and add the lemon juice, let it gel in the refrigerator and then blend very well until you obtain a smooth gel.

EVOO foam

650 g milk
100 g cream
35 g honey
90 g sugar
5 u lemongrass
180 g extra virgin olive oil
40 g Proespuma Cold (Sosa)

Boil the liquids with the sugars and lemongrass, remove from the heat and cover to infuse until it cools. Once cool, add the Proespuma, the oil, and blend everything very well. Fill a 1⁄2 liter siphon and add a gas cap.

EVOO and Sichuan pepper cake

300 g eggs
500 g sugar
375 g milk
500 g all-purpose flour
125 g almond flour
20 g chemical yeast
325 g EVOO
15 g ground Sichuan pepper

Beat everything very well until you obtain a smooth and homogeneous mixture, bake in a deep mold lined with paper at 165ºC for about 50 minutes (it may be longer depending on the thickness of the cake).

Lemon-basil sorbet

850 g water
285 g sugar
30 g glucose
200 g lemon juice
4 g neutral for sorbet
4 bunches basil

Boil the water with the sugars and cool immediately in the chiller. Once the syrup is very cold, blend with the rest of the ingredients, strain, and leave to mature in the refrigerator for at least ten hours. Grind again and put in the refrigerator.

Others

Olive Oil and Basil Pearls (Caviaroli)
Basil sprouts

Montage

Cut small cake sticks, soak lightly in olive oil and place in the middle of the plate. On top, make two thin laces of lemon namelaka, dots of lime gel, caviaroli and basil sprouts. On the left side, put the EVOO foam, and on the right side, the two textures of basil and lemon. Below the cream and when the sorbet comes out.