Mallorca is home to thousands of lemon and orange trees. The fresh citric fruits are used in ice cream, marmalade, drinks and other delicacies. Álvaro Salazar, chef of the Michelin-awarded Argos Restaurant in Port de Pollensa, shows us another creative way of making the most of oranges, lemons and grapefruit. Read on for a unique citrus and chilli summer recipe.

Citrus and Chilli Summer Recipe

To tell you the truth, this will surely not be the easiest recipe you have tried. But let us assure you, once you got it right, this light, refreshing dish is a true culinary delight!

Citric Carbon

  • 125g sugar
  • 50g water
  • 25g Fizzy
  • zest from half a lemon
  • more zest from half a lime
  • zest from half an orange

Put the water and sugar in a saucepan and bring to 130 degrees. Add the fizzy and zest while stirring. Let the mixture rest and break it into pieces. Set aside for decoration.

Grapefruit Gel

  • 600g grapefruit juice
  • 400g tpt sugar syrup
  • 12g agar gelatin
  • zest of one grapefruit

Heat everything except the agar. Once the mixture begins to boil, add the agar. Stir, strain and chill. When it begins to set, blend and strain. Put in a baby’s bottle. Set aside for decoration.

Orange Ice Cream

  • 80g water
  • 80g sugar and 10g inverted sugar
  • 29g glucose
  • 500g orange juice
  • 50g lemon juice
  • 25g lime juice

Heat the water, glucose, sugar and the inverted sugar. Once the temperature reaches 80 degrees, add stabilizer and the juices. Then take the mixture, let it rest for 12 hours and later put it in an ice cream maker.

Citrus and Chilli Summer Recipe

Orange and Chilli Foam

  • 200g orange juice
  • 50g Tpt sugar syrup
  • 25g lemon juice
  • 1g albumin and 0,5g sucro

Mix all the ingredients carefully together. Crush, strain and set aside the mixture for later. The foam will make a beautiful plate.

Composition

  • puffed quinoa fried in oil
  • marinated chilli sauce
  • tap de cortí powder
  • orange segments vacuum-packed in chilli juice

For the composition, decorate the plate with the chilli sauce and carefully sprinkle the tap de cortí powder in the middle. Then, arrange the puffed quinoa and paint dots with the grapefruit gel around the powder. Furthermore, form three ice cream quenelles and arrange them with the citric carbon, orange segments and orange foam for a beautiful presentation. We hope you had fun preparing this citrus and chilli summer recipe!

Photo by José Urbano

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