Gran Canaria
Gran Canaria

Recipes of Gran Canaria. Chef José Luis Espino

How to make ‘Apple-celery root and puff pastry tart’ by chef José Luis Espino


For the tart
2 Valleseco pippin apples
1 San Mateo celery root
250 ml Granja Flor Valsequillo milk
2 Granja Avícola de Teror egg yolks
30 gr sugar
1 fresh vanilla stick
1 dessert spoon of icing sugar
5 grams of corn flour
1 puff pastry sheet

For making ice cream from apple and celery root cuttings
40 gr apple cuttings
20 gr celery root cuttings
15 gr sugar
1 squeezed lemon
50 ml water

José Luis Espino


For the tart
Mix up the egg yolks, sugar, milk, vanilla and corn flour to make the custard. Whisk the sugar with the milk and vanilla and heat to 50 degrees. Once this temperature is reached, remove from the heat and add the egg yolks, stirring constantly. Finally, add the corn flour and stir until it thickens.
Peel the apples and celery root. Cut into thin slices. Blanch all the slices and set aside.
Meanwhile, roll out the puff pastry and cut into circles of about 10 cm. Spread the cold pastry cream onto the puff pastry circles. Lay the celery root slices flat on top of the cream and place the apple slices on top to provide volume.
Bake the tart at 220 degrees for 24 minutes. Once done, remove from the oven and sprinkle with icing sugar.

For the ice cream
Mix all the ingredients together, blend and infuse for a minimum of 12 hours. Strain and pass through a sorbet maker.
If you do not have a sorbet maker, the ice cream can be made in the traditional way, putting the mixture in the freezer and stirring the mixture several times every 10 minutes, until an ice cream texture is achieved.


Present half of the cake on the plate, and on a bed of the chef's choice (in this case the treated fish scales used in other preparations has been used), then add a scoop of ice-cream.

Plato de José Luis Espino
José Luis Espino


“Many gastronomic gems from our island have gone into making this dish. The large apple from Valleseco, together with eggs from the Teror poultry farm, and vegetables and milk from local livestock, mean that this dessert represents Gran Canaria almost in its entirety ”, the chef explains

“This recipe is perfectly in keeping with our way of cooking, using Km0 or locally sourced products in its entirety, with hardly any waste ”.

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Who is José Luis Espino?

José Luis Espino started out on his training path by studying the Food and Beverage Course at the Hotel Escuela Santa Brígida, in Gran Canaria, obtaining a double qualification in Dining Room and Kitchen. At the end of this first stage in Hecansa, he did a 6-month internship in Tenerife, in the F&B area of the Ritz Carlton Abama. He then went on to work at Martín Berasategui's M.B. Restaurant, with chef Erlantz Gorostiza, where he was employed and trained for a year.

José Luis then spent several training periods in leading establishments in mainland Spain: at the kitchens of the 'El Bohío' restaurant of chef Pepe Rodríguez, at Martín Berasategui's restaurant in Lasarte Orioa, and six months of work experience in the Celler de Can Roca, before returning to Gran Canaria, where he took on the role of sous-chef in the gastronomic projects of the Seaside hotel chain, at the Bohemia Suites hotel in Playa del Inglés and at the Palm Beach Hotel in Maspalomas.

He then returned to the Ritz Carlton company as head chef, first on the island of Tenerife at the Hotel Abama and then at the Hotel Arts in Barcelona.

Later, José Luis Espino, together with his wife María González, started his first business project in Gran Canaria: the Halma Restaurant.

Currently, chef José Luis works at the Bevír Restaurant in Las Palmas de Gran Canaria, where he is head chef and co-owner together with Gran Canarian businessman Rogelio Tenorio.

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‘Dish-enhancing’ secret ingredient

Celery root

or radish root is a lesser grown crop but is locally produced in a number of the island's agricultural estates, especially on organically farmed farms. It can be purchased at traditional farmers' markets such as the market in San Mateo. Commonly used in French cuisine, in creams, soups and salads, celery root is a large, low-calorie edible root, similar in flavour to celery, but perhaps sweeter.

The photographic production of this page features the collaboration of MIRA Cerámica Contemporánea .

MIRA Cerámica Contemporánea, a confluence of Rocío Torres and Gustavo García, ceramists who reclaim and update the potter's craft. Their workshop produces high-temperature fired pieces, making them easy to use in dishwashers and microwaves. Their crockery uses glazes suitable for culinary use.

Learn more about their work on their website.

More information about the island’s craftswomen and craftsmen is available on the official FEDAC website.