Recipes from an Islandmix. Chef José Rojano. Gran Canaria.

This is how ice cream “egg” ‘trompe-l’oeil’ with manga “chips” and strawberry “ketchup”, by José Rojano, is made

FIRST STEPS
Ingredients to serve 4 people

2 mangas
Valsequillo strawberry puré
Yoghourt ice-cream

Egg, chips and ketchup trompe-l’oeil dessert

COOKING METHOD

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.

Download recipe [PDF - 359 KB]

THE CHEF’S INSPIRATION

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.

Who is José Rojano?

José Rojano Carrillo is a cook from Elgoibar, Guipuzcoa, and did cookery studies at the Vitoria Catering School. Having gained valuable experience at different restaurants in mainland Spain, he took the plunge and came to Gran Canaria.

In his journey around the island he has supervised the kitchens at restaurants including La Rotonda, Atlántico, La Casita, Madrás and at Maspalomas Golf Club, before settling in the role of executive chef at La Terraza Restaurant in the hotel Santa Catalina.

While working at the kitchens of the hotel he gained the recognition of the Repsol Guide, being nominated for three ‘soles’, or stars.

The fruits of his labours have led him to start up his own business venture, namely Alma Catering, in which José offers high quality culinary services. At the same time, he runs the à la carte menu at the restaurant in Hotel la Hacienda del Buen Suceso and the Jardín de la Marquesa, in the town of Arucas, where he is currently working as Executive Chef.

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

The making of 'Islandmix' also features the collaboration of Gran Canarian potter Gustavo García Cruz.
You can learn all about his work on this fanpage plus his INusuall brand and his comtemporary pottery pieces.

Further information about local craftsmen and women can be found on the FEDAC official website.

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