Mango sorbet
Blend the mango with the inverted sugar and lemon juice. Pour into a sorbet maker and freeze.
Goats’ milk yogurt foam
Mix the goats’ milk yogurt with the cream and sugar and transfer to a siphon. Attach the cartridge and chill.
Multicolored pepper oil
Add all the different types of ground pepper to the sunflower oil, stir and set aside.
On one side of a rectangular dish place some yogurt foam and top with the Palma Island almond flakes and a little fleur de sel. On the other side of the dish place the mango sorbet with the lemon balm shoots and a little multicolored pepper oil.
Chef's Remark:
"We feel this dish represents the essence of the Canaries, with its fusion of peppery, balsamic, sweet and dairy flavors. The Canary Island of La Palma produces excellent almonds, here enhanced by fleur de sel from the island’s Fuencaliente saltworks (Spain Gourmetour No. 76). The Canaries are Spain’s largest producer of goats’ milk, making it an excellent representative of the islands’ gastronomy and the perfect co-star of this dish."
Preparation by: Pedro Rodríguez Dios
Testamento Esencia 2006 (DO Abona), by Sociedad Cooperativa Cumbres de Abona. This 100% Malvasía wine has a very pleasant golden color, aromas of cooked fruit and very good structure, making it an excellent partner for stone fruits, such as mango, enhanced here by the milky, toasty notes of the almonds. The ideal serving temperature is 9-11ºC (48-51ºF).
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