Gran Canaria
Gran Canaria

Recipes from an Islandmix. Chef Norberto Estupiñán. Gran Canaria.

This is how the 'Gran Canaria Fruit and Vegetable' dessert, by chef Norberto Estupiñán, is made


Telde orange jelly
1 litre orange juice
8 gelatine slices

Heat up a part of the orange juice and then add the gelatine which should have been hydrated previously in cold water for 30 minutes.

Gáldar pineapple slices
Cut up some slender slices of pineapple with an electric slicer. 
In a metal mould, place the fine slices of pineapple, grated orange and ginger in between layers. Put in some brown sugar and mount in layers to a thickness of one and a half centimetres. Pour honey rum over it and bake for 30 minutes at 160 degrees. When retrieving from the oven, press down hard on it to elimate any remaining water, and freeze.

Guía sweet potato ice-cream  
600 ml milk 
100 gr sugar 
50 gr frozen powdered ice cream stabilizer 
600 gr roast sweet potato

Heat up the milk, sugar and stabilizer at 80 degrees. Add the previously cooked sweet potato with the skin on, and then blend with an electical blender. Mix thoroughly and put through the ice cream maker.

'Gran Canaria Fruit and Vegetable' dessert

Teror lemon cream whip
320 gr eggs 
375 gr sugar 
200 ml lemon juice 
175 gr butter 
2 gr agar powder 
2 gelatine slices

Heat the eggs, sugar, lemon juice and agar until it reaches boiling point.
Once boiling, add the previously hydrated slices of gelatine.
When it reaches 40 degrees, add the butter and blend with the blender, then put into a suitable mould.

Beetroot crunch
200 gr beetroot purée  
70 gr isomalt 
20 gr glucose 
30 gr sugar

Heat up the blended in beetroot together with the sugars and the glucose. Bring to the boil stirring continuously. Strain and allow to cool for 24 hours. Put out in a thin layer on a tray and dehydrate for a further 48 hours at 50 degrees.

'Gran Canaria Fruit and Vegetable' dessert
Chef Norberto Estupiñán

Mogán mango crunch
200 gr mango purée
35 gr isomalt 
15 gr glucose 
25 gr sugar

Boil the mango together with the sugars and glucose. Strain and allow to cool down for 24 hours. Place in a thin layer on a tray and dehydrate for a further 48 hours at 50 degrees.

Telde orange sponge
150 ml Salinetas orange juice 
125 gr egg white
50 gr sugar 
20 gr almond powder
80 gr egg yolk
90 gr flour

Mix all the ingredients together in a blender and then strain. Place the contents into a syphon with three loads and then put the mix into a microwave and heat on maximum power for one minute.


Decorate the plate with the beetroot purée.

Make a row with sponge and orange jelly together with the lemon cream whip. Place the pineapple pastry on the plate and on top of this the sweet potato ice-cream.  

Decorate with caramel, the mango crunch and the beetroot together with the beetroot and coriander shoots. 

Download recipe [PDF - 353 KB]


Our chef explains how his recipe came into being:

"When I was asked to come up with a dessert made with products from Gran Canaria, the first thing that sprang to mind was the fruits and vegetables on the island. Our climate gives our produce a really special flavour.

All I have done is to try to respect the purity of their flavours and to highlight the considerable efforts made by our farmers. Both the fruits and vegetables that have gone into this recipe come from the municipalities of Telde, Gáldar, Guía, Mogán and Teror."

Who is Norberto Estupiñan Romero?

Norberto Estupiñan is a Canarian chef, and head pastry chef at the Bull Hotel Costa Canaria & Spa, located right at the heart of Gran Canaria’s main tourist resort.

After having worked for several years in various bakeries in his home town, Norberto decided to relearn his trade for a second time and travelled to Barcelona to work and continue his training in the Baixas patisserie, a member of Relais Dessert International.

He made the most of his stay in Barcelona by taking training courses at the prestigious Hofmann, Arnadi and Espai Sucre schools, together with renowned pastry chefs, including Oriol Balaguer and Carles Manpel, among others.

After his time on the mainland, Norberto returned to his home island to take charge of the patisserie at the Bull Reina Isabel & Spa, one of the best-known hotel establishments in Gran Canaria’s capital city, taking responsibility for the dessert menu at the Summum restaurant, an emblematic eaterie that temporarily closed its doors due to the COVID-19 outbreak.

Norberto is now keeping up his good work as a master pastry chef at the sister kitchen of the Bull Hotels chain in the resort of San Agustín, in the south of the island.

Our 15th 'dish-enhancing' secret ingredient

The northern region of Gran Canaria has traditionally been the island’s food larder. And not just the island. For generations now, the towns of Arucas, Guía and Gáldar have been the epicentre for extensive banana production, grown for export to Europe.

All this agricultural tradition is down to the rapid implantation of new crops, including pineapples, which are are taking up more and more space in the greenhouses in the municipality of Gáldar. The extraordinary flavour of this tropical pineapple cultivated in Gáldar has recently sparked great interest among European importers and the more locally in restaurants around the island.