Valsequillo strawberry puré
Peel the mangas and make 4 semicircles with the aid of a hole puncher and place to one side. Cut up the rest of the manga in the shape of chips.
With a mould make four circles to simulate egg white.
Cut up the strawberries and blend with a food mixer to make a pulp.
To put everything together, place the yoghourt ice cream onto a dish and the semi-sphere moulds of the manga as if it were the egg yolk. We add the manga chips and pour on the strawberry puré ketchup all over.
Chef José Rojano gets his inspiration from manga fruits from Mogán and strawberries from Valsequillo to present us with this highly visually attractive dessert, using the creative technique of the ‘trompe-l’oeil’, or optical illusion.
A ‘trompe-l’oeil’ is made to play with the diner’s visual interpretation, making it look like something it is not. The aim of the chef by using this culinary technique is to have fun and provide a surprise, but not deceive, his client, using maximum creativity in his recipe.
Our 11th 'dish-enhancing' secret ingredient
The region of Valsequillo is the star-studded capital of the strawberry in the Canary Islands. The municipality organizes its ‘Strawberry Day' every year, attracting many sweet-tooth enthusiasts and pastry makers along to this sensational product. There are 10 plantations alone in Valsequillo dedicated to the painstaking process of strawberry production. The end product is small in size, and is high quality and has a great taste thanks to the climatic conditions here. Further information at the Valsequillo Tourism website