The dessert that Fabián Maldonado puts in front of us today is a sugar crystal sphere, inspired and stuffed with sweet aromas and flavours that come from different municipalities around Gran Canaria. In a single dessert, our chef delights our palates with Arucas rum honey jellies, with a gofio whip from Santa Brígida, Prince Albert cream, bienmesabe from Tejeda and coffee sorbet from Agaete.
Príncipe Alberto chocolate mousse
300 gr dark chocolate
200 gr egg white
100 gr egg yolk
120 gr sugar
60 gr almonds from Tejeda
60 gr hazelnuts
Gofio whip
150 gr cream
150 gr milk
120 gr gofio from Santa Brígida
80 gr brown sugar
Honey rum jellies
125 cl Honey rum from Arucas
3 slices of jelly
Coffee sorbet
100 ml expresso coffee
xanthan gum
2 gr de sucro emul
20 gr brown sugar
Sphere
20 gr de isomalt sugar
Dried flowers
Príncipe Alberto chocolate mousse
Warm up the chocolate, whisk up the egg yolks, and lastly the egg whites into fluffy points. Add the yolks to the hot chocolate, followed by the whites. Finally add in the crushed almonds and hazelnuts. Store this mousse in a pastry bag.
Gofio whip
Heat up the milk together with the gofio and brown sugar, dissolving it all in until it is free of any lumps. Add the mix to the sieve and then add the whipped cream to the sieve in two loads, to obtain a fully fluffy whip. Store.
Honey rum jellies
Heat up and simmer honey rum. Add the previously hydrated jelly slices. Once dissolved, remove the mix from the heat and allow to cool in the fridge for an hour until it sets. Cut up the jelly into small ½ cm chunks.
Coffee Sorbet
Prepare the 100ml of Agaete expresso coffee. Add the sugar, the xanthan gum and the sucro emul. Place the mixture in the fridge for 4 hours. If you don’t have time, you can can put the mixture through a sorbet maker to obtain the sorbet more quickly.
Isomalt sugar sphere with the air blowing pump
Start by kneading the isomalt sugar up to a temperature of 110 degrees with the help of a silpack silicone sheet. Once the optimum kneading temperature has been reached, the point of the air blowing pump is heated and is covered with the ball of isomalt sugar to form a small globe.
At this point air is pushed into it to obtain the desired size and shape. Work on the sphere carefully so it becomes as round as possible. Move the ball near to a ventilator, to help cool it down quickly and keep its shape. Once this is done, use a sharp knife to make a fine slit and separate the sphere from the air blowing pump.
Place the sugar sphere with the hole facing upwards. Add the flowers and the jelly chunks on the bottom. Continue with the gofio whip, a small spoon of bienmesabe, the coffee sorbet, and finish with the Príncipe Alberto chocolate mousse.
Turn the sphere upside down onto a plate.
Our 22nd 'dish-enhancing' secret ingredient:
Agaete coffee
Agaete Coffee is one of the star flavours in the gourmet portfolio of Gran Canaria, thanks mainly to its undeniable quality, making it a highly regarded product by top coffee experts.
It is lovingly cultivated in the Valley of Agaete, in amongst tropical and citric fruit trees. The beans are from the typical Arabic coffee variety, and have been grown at this northern municipality since the 19th century. This long tradition, along with the painstaking efforts of the coffee producers, come together to make the Agaete Coffee brand, which is growing in popularity year on year.
