Our Recipes

Tangerine cream with berry sala


For the tangerine cream:

For the berry salad:

Grate the tangerine´s peel and set aside. Peel the tangerine (without the white skin) and set aside. Mix the flour with 2 tablespoons of sugar. Add some tangerine juice and keep on mixing. Finally, add the yolks and beat. Set aside. Heat the rest of the juice with the grated peel. To prevent lumps from forming, once the juice begins to boil, pour some of the other mix and stir. Put everything in the pan and cook until it thickens. Divide the mix in 4 portions and let them cool down. Put some sugar in the center of each one and burn the surface with a blowtorch. Decorate with tangerine wedges and a mint leaf.

Mix the ingredients for the almond sticks and let stand for 20 minutes. Stretch with a fine nozzle icing pipe and bake for 7 minutes at 200ºC. Crush the raspberries along with the syrup and strain. Serve the tangerine cream in the center of the plate, the berries on top, and some raspberry coulis over them. Decorate with mint leaves and the almond and sugar sticks.