Page 20 - Taste_and_Travel_International

DINING LOS CABOS

MEXICO

JOSE LUIS LOPEZ DE ZUBIRIA

PHOTOS THIS SPREAD FROM CLOCKWISE
FROM ABOVE Martín Berasategui
continues to create innovative
))%Ũ cuisine in his many new
it SERVES 2 projects; Main swimming pool
MICHELE PETERSON
at Paradisus Los Cabos Mexico;
Yogurt Panna Cotta Gastro Bar.

with Passionfruit Jam and Lemon Ice Cream

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Mango 1 PLACE the mango, 25 Powdered 4 SOFTEN the gelatine
100 g, peeled g sugar, orange juice Gelatine for 10 minutes in the
and sliced 10 g
and lemon juice in a cold water, then heat
Sugar 35 g, saucepan and bring Cold without boiling and
divided to a boil. Cover with Water add the sugar. Let sit
Orange Juice paper and keep at room 15 ml for 20 minutes, allow
75 ml temperature overnight Sugar 20 g it to cool and then mix
Fresh Orange 2 THE next day remove Greek with the Greek yogurt.
50 g, peeled the juice and pulp of Yogurt 5 TO serve, put 3 Tbs
and sliced 75 g
the passionfruit. Cook panna cotta, then
Lemon Juice the orange slices in 10 g 1 Tbs of passionfruit
of ½ a lemon
sugar and 20 ml water compote in a tall
Water 20 ml for 30 minutes over low transparent jar and top
Passionfruit heat. with a scoop of lemon
2 ice cream.
3 ADD the mango mixture
Lemon and passion fruit pulp
Ice Cream and continue to cook Recipe courtesy of Gastro Bar
for serving by Martin Berasategui. JOSE LUIS LOPEZ DE ZUBIRIA
for 10 minutes. Place in
a bowl and allow to cool
completely.

18 TASTE;5TRAVEL INTERNATIONAL5 JANUARY–MARCH 2018