Papaya soup:
Blend the papaya with the orange juice until smooth.
Orange blossom honey jelly:
Add the honey to the water and bring to a boil. Add the agar agar. Transfer to a 1/2 cm / 1/4 in high mold and leave to set.
Mandarin granita:
Grate the mandarin peel, then squeeze the mandarins and collect the juice. Place both peel and juice in a Pacojet container and freeze for about twelve hours.
Mango slices:
Peel as many mangoes as needed and slice finely in the electric slicer. Serve 2 slices per person.
Pour the papaya soup into the serving bowls. Top with the mango slices and top those with the mandarin granita. Finish with the flowers, passion fruit seeds, orange zest, kumquat and orange blossom honey jelly.
Chef's Remark:
"A 100% fruit dessert suggesting the aromas of some of the wines made in the volcanic parts of the Canary Islands, especially on Lanzarote, possibly one of the world’s most beautiful vine-growing landscapes."
Preparation by: Pedro Rodríguez Dios
Monje Moscatel 2004 (DO Tacoronte-Acentejo), by Bodegas Monje. This is a 100% Muscatel wine, straw-yellow in color. Its powerful, elegant nose and very fresh citrus notes in the mouth give a touch of sharpness in combination with a pleasant but not excessive sweetness. All these characteristics set off the varied citrus flavors in the dish. The ideal serving temperature is 9-11ºC (48-51ºF).
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