Spanish chef José Andrés is the best ambassador of our gastronomy in the United States. He was not only in charge of the kitchens of the White House during the G8 summit in 2012 or he has set up the Little Spain Market with the Adriàs in New York City, this same year he entered our hearts with his funny intervention in The Drew Barrymore Show for make the American public aware of the advantages that xuxos have over the croissant. And that he has confessed on more than one occasion that he is not very sweet…
No matter how much he defends the xuxos or praises convent pastries, on special occasions, the chef prefers complicate the minimum in the dessert. Of course, it does so with recipes as successful as the one that encourages us to prepare below with citrus fruits.
Citrus fruits are a healthy delicacy with which we can enjoy a light and refreshing dessert. In addition, they can be easily dressed with a little grace and minimal accompaniment that makes them a dish worthy of a restaurant.
The Jaleo restaurant desserts that you can make at home
Simple, light, acid, sweet, refreshing… that’s how the chef defined, in one of his newsletters, this dessert that encourages us to prepare at home. We can use any citrus that we like and that is in season. José Andrés chooses to combine grapefruit and oranges ship type (bitter and sweet), although he also recommends trying blood oranges, mandarins or clementines. Of course, they are very sweet and aromatic.
We only have to peel the fruit, removing the segments and, if we have the knack, also peel them live, to leave only the pulp. Once the segments have been alternated on ice or on a plate, season them with an emulsified blend of extra virgin olive oilpicual type and Honey, and crown with a few flakes of coarse sea salt, just before serving. We can also add the honey first and then the oil, without mixing.
To give it an extra point of showiness and gain texture, he recommends serving it on a bed of crushed ice. This dessert is included by the chef in his fixed menu at the Jaleo restaurant in Disney Springs, where he serves a citrus fruit with olive oil ice cream. To emulate it at home, the one from Mieres suggests we simply do without ice cream to give the fruit all the prominence.
Set of 3 cheese, bread and fruit knives Colori+ Kuhn Rikon
Cover photo | Vesela Vaclavík
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