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

October 24, 2023
Plated dessert Amalfi with lemon, oil and basil by Jesús Camacho
Lemon namelaka, lemon-basil cream, lemon gel, EVOO foam, EVOO and Sichuan pepper cake, lemon-basil sorbet,
Recipe published in
So Good #30

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 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”.

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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 sugarAmalfi by Jesús Camacho
  • 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 waterAmalfi by Jesús Camacho
  • 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.


  • Olive Oil and Basil Pearls (Caviaroli)
  • Basil sprouts


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.


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