Carlos Gamonal and his love for the RED FIG from Tuno Canarias 🍽️
Carlos Gamonal, chef of the Mesón El Drago restaurant in Tenerife, the first Canarian restaurant to achieve a Michelin star, is an emblematic figure in Canarian gastronomy 🌴. His passion for local cuisine is reflected in his use of seasonal ingredients, especially highlighting the RED FIG powder from Tuno Canarias which he uses in most of his preparations.
The Passion for Canarian Cuisine 🇮🇨
From a young age, Carlos Gamonal developed a deep connection with Canarian gastronomy. His approach is based on local ingredients, essential to preserve the authentic flavours of the region. RED FIG POWDER Tuno Canarias is one of their favorites for its versatility and unique flavor 🌟.
Innovation and Tradition in Perfect Harmony 🎨
Gamonal is known for its ability to balance tradition and innovation in its dishes. It uses RED FIG in various preparations, from starters to desserts, always respecting the culinary roots of the Canary Islands. Its creations stand out for their flavour and visual presentation, offering a complete gastronomic experience 🍴.
The best nutritional bread in Spain 🍽️
🌟🍞 National pride in the world of baking! 🍞🌟 Award for the Best nutritional bread in Spain 💯
Discover the unique flavour of the best nutritional bread in Spain: HIGO TINTO Pink Bread! 🌵 In Vigo, a culinary revolution has arrived at the bakery with a Canarian touch. This exceptional pink bread, made with the exquisite HIGO TINTO from @TunoCanarias , has won the prestigious The Baker competition. 🏆🌵
Diego Marín, a master baker from Chicharrero with his Pandemonium bakery in Vigo, has combined tradition and innovation to create this bread. His secret: the use of RED FIG, which not only gives it a vibrant colour but also an enviable nutritional profile. 🥖 It's also shaped like Teide and is called "TINTOCOCUM".
This bread is not only a delight for the eyes, but also for the palate. Each slice is a fusion of flavors and health, thanks to the natural benefits of RED FIG. 🌵🌸🍽️
Alejandro Bello, Lajar de Bello 🍽️
The RED FIG in Lajar de Bello by Alejandro Bello
Alejandro Bello, a renowned chef in the Canary Islands, is widely recognised not only for his awards, but also for his meticulous approach to traditional cuisine. At Lajar de Bello, Bello has proven time and again that culinary traditions are at the heart of his gastronomic philosophy.
One of the stars of their repertoire is the HIGO TINTO powder from Tuno Canarias. This top-notch ingredient, steeped in history, has been elevated to new heights under Alejandro’s expert hand. At Lajar de Bello, HIGO TINTO is not just a component; it is an experience in itself.
Spar Natural Smoothies 🍽️
RED FIG: The Star of Smoothies at SPAR Natural
At SPAR Natural, we pride ourselves on offering products that are not only healthy, but also delicious and packed with nutrients. One of our star ingredients in creating exceptional smoothies is RED FIG powder from Tuno Canarias, a fruit packed with benefits and unrivalled flavour.
Benefits of RED FIG
RED FIG is a fruit that stands out for its high content of fiber, antioxidants and essential vitamins, such as vitamin A, B1, B2 and C. These nutrients are not only vital for a balanced diet, but also help improve digestion, strengthen the immune system and promote healthy skin.
The RED FIG from Tuno Canarias in our Smoothies
At SPAR Natural, we have incorporated RED FIG into our smoothie line, ensuring that every sip is an explosion of flavour and nutrition. By combining red fig with other fresh fruits and superfoods, we create blends that are not only delicious, but also beneficial for your health.
Our RED FIG smoothies are perfect for those looking for a quick and healthy breakfast option, a nutritious snack or a refreshing post-workout drink. The natural sweetness of RED FIG is perfectly complemented by other fresh ingredients, creating a balanced and energizing drink.
Marmiton Bistro, Madrid 🍽️
RED FIG Tartlet with the Special Touch of Marmitón Bistró
In the heart of Madrid, in the emblematic neighborhood of La Latina, you will find the prestigious Marmitón Bistró restaurant by chefs Pablo Sánchez and Lalo Zarcero. A place where tradition and culinary innovation merge to offer unforgettable gastronomic experiences. Renowned for its contemporary cuisine and its passion for traditional preservation techniques such as fermentation and pickling, Marmitón has earned a place on the palates of the most demanding.
One of their most captivating creations: the "RED FIG Tartlet, diplomatic cream, miso, lemon verbena and RED FIG powder. This delight combines the flavour of prickly pears with the intensity of miso and the freshness of lemon verbena. But what really makes it special is the RED FIG powder, an ingredient that not only adds flavour, but also a distinctive and elegant touch.
Domi Velez, the best baker in the world 🍽️
RED FIG Conquers the Bread Industry with Domi Vélez's "Pink Floyd"
World Bakery Champion Domi Vélez has created the special "Pink Floyd" burger, notable for its use of RED FIG.
Inspiration Behind the "Pink Floyd"
Domi Vélez shares: “My dinner last night was the inspiration. I used our pink bread, 'Pink Floyd'. Inside, a French omelette with ham and homemade mayonnaise. The combination is brutal with the HIGO TINTO burger.”
Creation Process
The Pink Floyd is a bakery masterpiece. Vélez has created a pink bread with a unique texture and flavour. The RED FIG in the burger adds a sweet nuance that perfectly complements the bread.
Quality Ingredients
Each "Pink Floyd" uses top quality ingredients. The RED FIG provides a unique flavour. The French omelette, the ham and the homemade mayonnaise complete this culinary experience.
A hidden treasure from the Islands, rich in fiber, vitamins B1, B2, B6, C, potassium, calcium, magnesium, iron and zinc, which has been used in popular medicine in the Canary Islands and among indigenous American peoples for hundreds of years.
This recipe book is made by people who have shared their gastronomic experience with the Tuno Indio canario:
Things you can do and a thousand more wonders you can invent:
- Sponge cake
- Bourbon Orange
- Cocktail
- Frangollo
- Cookies
- Gazpacho
- Hailstorm
- Frozen
- Infusion
- Syrup
- Muffins
- Jam
- Mixed with yogurt
- Mousse
- Bread
- Red Velvet
- Sorbet
- Cake
- Cake
- Detox juices (Antioxidants)
and a thousand other things...
Indian prickly pear mousse
INDIAN TUNO BREAD
- 200.g of Indian prickly pear
- 20.g of fresh yeast
- 320.g of strong flour
- 20.g of mild olive oil
- 10.g of salt
Put the peeled prickly pears in the glass (It is better to use 100% NATURAL Dehydrated Indian Prickly Pear from TUNOCanarias.com and save yourself the work) and program 10 seconds at speed 4. Then strain the liquid with a sieve, wash the glass and press the scale button, weigh the liquid you have taken out of the glass and if it is less than 190 gr., add a little water.
Add the oil and yeast and program 2 min. at speed 2, temp. 37, add the flour and salt and program 15 sec. at speed 6.
Reprogram 3.min. at spike speed then take the dough out of the glass and place it on the table with a little flour and knead a little until it is well kneaded and you give it the shape you like best and put it on an aluminum plate and put it in the oven at 180 for 30.o 35.min.
NOTE: this dough does not need to be fermented, you only need to turn on the oven when you have put the bread in.
Very good.
Salmon marinated in Indian tuno, Flor de Guía cheese, avocado and crispy sweet potato
THIS IS HOW TO COOK SALMON MARINATED IN INDIAN TUNO, FLOR DE GUÍA CHEESE, AVOCADO AND CRISPY SWEET POTATO, BY CHEF XABIER BLANCO
THE PREPARATION
– Salmon marinated in Indian tuno
Immerse the salmon in a container covered with the marinade made from the Indian cactus juice, beetroot juice, limes and salt. Leave to sit for 20 to 30 hours in a refrigerator.
The acid in the marinade will weaken the salmon's muscle tissue, denaturing the proteins and thus producing greater tenderness in the product.
After the marinating time, we take out the salmon loin and dry it. The piece will have acquired a purple colour on the surface and a smooth and tender texture.
– Guide flower cheese cream
Heat the cream in a saucepan and melt the flor de guía cheese into the cream. Reduce slowly until you get a thick, concentrated texture. Set aside.
– Avocado and cumin cream
Blend the avocado, cumin, coriander and the juice of one lime in an American glass. Add salt to taste.
– Crispy sweet potato
Roast the sweet potato in the oven without removing the skin at 180ºC for 40 minutes. (The time will vary depending on the thickness of the sweet potato).
Remove the pulp from the sweet potato and blend it with the cream and butter. If you do not have a Thermomix with which to apply heat when blending, you can heat the cream slightly and melt the butter in it to blend it later with the sweet potato.
Once mashed, we spread the puree on a silpat or baking paper with the help of a spatula or spatula. It is important that it remains a uniform sheet of millimetres thick. The thinner it dries, the sooner it dries, the better the texture will be.
We let it dry in a dry place at room temperature. Or if we want to speed up the process we can dry it in the oven at 65ºC for a few hours. We must extract as much moisture as possible from the product before frying it.
When the sheet is dry, fry large portions (lightly so they don't burn) and shape the crispy food as you like before it cools. Let it cool so that it becomes crispy.
We decorate with salmon roe to finish the dish.
INDIAN TUNOS GAZPACHO WITH PRAWNS
Recipe offered by the head chef of the Los Guayres restaurant (Cordial Mogán Playa hotel, south of Gran Canaria), Alexis Álvarez, to comedian Manolo Vieira during the interview.
Gazpacho of Indian prickly pears with prawns and apple sorbet
By ALEXIS ALVAREZ
Photography by Yuri Miles
For the Indian prickly pear gazpacho:
–1 kg of tomatoes
–100 gr onions (blanched twice)
–2 cloves of garlic (blanched twice)
–100 gr of red pepper
–60 gr of bread
–50 gr virgin olive oil
–50 gr of olive oil 0.4
-salt
–a few drops of sherry vinegar
–600 gr of peeled red prickly pears
–300 gr of pitted picotas
Cooked prawns:
–8 units of number 1 prawns
Fresh figs:
–8 units
For the apple sorbet:
–150 gr of water
–80 gr of sugar
–35 gr glucose
–2 gr gelatin
–300 gr of Fuji apples
For the brunoise tomatoes:
–1 salad tomato
–chopped chives
–salt and virgin olive oil.
Gazpacho of prickly pears
We grind all the ingredients together, pass them through a fine sieve and let them rest for a day in the refrigerator.
Cooked prawns
We peel the prawns, remove the guts and dirt and leave them well cleaned. We vacuum-seal them and steam them at 67 degrees for 4 minutes. We then cool them in ice water.
Fresh figs
We cut each fig into four and remove the skin.
Apple sorbet
Peel the apples, cut them into pieces and then cook them in a vacuum bag at 100 degrees for 20 minutes. Separately, boil the water, sugar and glucose and, off the heat, add the gelatin and apples. Blend and put them in the ice cream maker.
Tomato brunoise
We poach the salad tomato, peel it, cut it into small squares and add chopped chives, salt and a little virgin olive oil.
Presentation
We place two tomato quenefas on a plate brunoise , four nice pieces of shrimp and five slices of peeled figs; we add the Indian cactus soup with a bottle, taking care not to break the arrangement of the products, and finally a small quenefa of apple sorbet.
Antiox juice
Well, yes, once again we have to cleanse ourselves of all this stress from Christmas meals and dinners. It is normal that we have gotten out of our routines and good eating habits, but it is time to refocus and take care of ourselves as we deserve.
As always, we continue to take advantage of the incredible benefits that nature provides us, and use the properties of food to “heal”, cleanse and heal ourselves.
Today I am going to tell you about a fruit with high antioxidant power that will help you prevent cancer and will provide you with very high healing and regenerative doses.
The INDIAN TUNO is scientifically studied as the most complete fruit known to date. It is a variety of prickly pear that grows wild in the Canary Islands, southern Spain, South America and the northern coast of Africa. The juice is a powerful crimson colour. It has much more potassium than bananas or dates, as well as vitamins, magnesium, calcium and a host of minerals.
Those who regularly drink the antioxidant juice from this fruit claim to notice a tremendous change in the rejuvenation of their cells. They say that it is as if the body were regenerating itself. And it is quite true that this is the only fruit that regenerates itself. It is the only one that, if it cracks, protects itself and does not rot. Mind-blowing, right? Well, more than convincing enough to realize how beneficial it is for our health.
So now you know, go find some Indian prickly pear and make a good detox juice. I mix it with orange and/or lemon juice, sometimes I even freeze it and make smoothies with it, adding toppings of banana, raspberries, chia, oats, shredded coconut and/or blueberries.
Are you in?
Bourbon Orange
Ingredients
-
Whiskey
-
Triple sec
-
Indian prickly pear syrup (Indian prickly pear)
-
Angostura
Steps
-
2 cl of bourbon whiskey3 cl triple sec
-
3 ice stones.
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4 cl of Indian prickly pear syrup
A drop of Angostura. -
Shake and serve
Prickly Pear Sauce
Use 1 litre of pulp, defrost it and pour it into a container. Add a pinch of salt, some sugar or honey to combat the acidity (or saccharine if you prefer) and a capful of tequila or white rum. Put it on a low heat for an hour to reduce and thicken it.
It might also be a good idea to cook it with whatever you want to accompany it with, such as chicken or turkey breast, so that it acquires the flavor.
Prickly Pear Rice
1/4 liter of pulp, defrost . Then, pour it into a pot and add another glass of water. Bring the contents to a boil and add a glass of rice and lower the heat to a simmer. The rice will absorb all the prickly pear juice.
And after approximately 10 minutes you will have rice with the properties of the tuna that will take you "almost to immortality :)"
Indian Prickly Pear Mousse (Bis)
Ingredients:
-
300 grs Indian prickly pears
-
1/2 L whipping cream or whipping cream
-
1 glass sugar
Steps
-
We crush the Indian Prickly Pears and pass them through a strainer.
-
Once the cream is cold, add the sugar and beat a little. When it has doubled in volume, add the blended cactus pears until it is well mixed. And that's it!
Marinated mackerel with Indian prickly pears, tomato and natural yogurt
Ingredients
-
500 gr Mackerel (Sardines, Tuna, Horse mackerel…)
-
60 ml Red Wine Vinegar
Oregano
-
Thyme
-
Salt
-
Pepper
-
4 Teeth Garlic
-
100 gr Ripe tomatoes
-
150 gr Indian Prickly Pears
-
2 Natural yogurts without sugar
-
1/2 Cucumber
-
1 Apple
Steps
-
We peel the Indian prickly pears and blend them in the blender with a splash of water. We strain them to remove the seeds.
(It is better to use 100% NATURAL Dehydrated Indian Tuno from TUNOCanarias.com and save yourself the work) and add the red wine vinegar. Set aside.We clean the mackerels, remove the fillets and use tweezers to remove the bones (if they are sardines, remove the scales). We place them on a plate with the skin facing down and add the chopped garlic, oregano, thyme, salt and the juice from the prickly pears. We leave them to marinate for about 25 minutes in the refrigerator. -
-
Meanwhile, cut or grate the cucumber, removing the seeds. Mix the cucumber with the yogurt, salt and pepper. Cut the apple into thin sticks. Drain the mackerel fillets and reserve the marinade juice.
-
We put the yogurt mixture in a glass, then the apple sticks on top. Then we add a little of the cactus dressing and finish with some mackerel fillets on top with some finely chopped cherry tomatoes.
RECIPE FOR INDIAN PEAR MOUSSE (Bis Bis)
No colorings!!! Not only beautiful, but also very healthy!
Link to the original page
*** Ingredients:
– 500 grams of Indian prickly pears
– 200 grams of Chantilly Cream
– 3 tablespoons of condensed milk
– 3 tablespoons of sugar (I recommend powdered sugar to make it softer)
*** Preparation:
1.- Peel the Indian prickly pears. As they are prickly pears, they must first be brushed to remove the spines (espuchos are from the Canary Islands, hahaha). It is advisable to do this in an open place with a brush that we do not use for delicate things, rather like the small ones we use to collect rubbish in a shovel. Then we wash and peel them.
(It is better to use 100% NATURAL Dehydrated Indian Tuno from TUNOCanarias.com and save yourself the work)
My mother peeled them as if they were an orange (she says that's how her grandmother did it) but I preferred to prick the Indian cactus with a fork and peel it, first cutting off both ends and then cutting from top to bottom so that I could peel it without having to touch it with my hands (this way we avoid any stings if there were any left...which usually isn't...)
2-. Once the prickly pears are peeled, we crush them and then strain them. There are many seeds left and what we are interested in is only their juice with that striking color similar to that of beetroot, it is beautiful!
3.- Whip the Chantilly Cream with a whisk, preferably an electric one (if we do it by hand we could end up exhausted, but it could also be done, of course, with more patience and effort)
4.- Add the juice of the Indian prickly pears
5.- Add the three tablespoons of condensed milk and the other three of sugar.
6.- Mix gently, if desired with the help of a hand whisk (so as not to break up what has already been mixed) or with a fork.
We already have the beautiful Indian prickly pear mousse, very tasty, refreshing, and also…healthy.
ALL THAT’S LEFT IS TO ENJOY IT…
– As the minutes go by, the water from the prickly pears and the chantilly cream sinks to the bottom, so it is recommended that you pour it into the containers a few minutes before serving it as a dessert, although it doesn't look bad either because the juice is purple.
– A great option is also to prepare it as a sorbet, so you can replace the Chantilly cream with unwhipped cream, crush ice and mix it with the mousse just before serving.
Indian tuno and orange cake
-
While we make the dough, we preheat the oven to 180 degrees top and bottom.
We beat the egg whites, placing them in the glass next to the butterfly. 4 min without temperature, speed 4.5
Once the egg whites are whipped, remove them from the glass and set aside in a bowl.
Put the prickly pears and the orange in the glass and blend as finely as possible. Strain to prevent the seeds from appearing in the cake. Add little by little to the bowl of egg whites and mix gently.
Pour the rest of the ingredients into the mixing bowl and mix everything together. Once mixed, gently pour into the bowl and mix until you get a homogeneous dough.
Let the mixture rest for a few minutes.
Place in the oven for 30 minutes with heat only from below. When there are 5 minutes left, turn on the heat from above and below.
And that's it!
-
Indian prickly pears with yogurt mousse
The Indian prickly pear is the fruit of a cactus with a beautiful magenta, crimson, or fuchsia color... I don't know what the color is, but the taste is a delicious little acid that leaves your tongue stained red. I once read that it has much more potassium than bananas and dates, vitamin E, magnesium, calcium, vitamin K and so on, a host of minerals. In addition to being a purifier and helping with diabetes, it improves the liver and is a powerful antioxidant. It is common in my Canary Islands to clean a lot of them, because once you put on the gloves we take advantage to gain a few kilos, put them in the fridge and eat them as is with all their seeds, but in recent years we have started to see them more and more in desserts, jams and juices.
This recipe has very little sugar so that it is easy to digest and we can better taste the authentic flavour of the fruit, but if you like it sweeter you can use sweetened yoghurts or add a couple more tablespoons of sugar to the mousse.
INGREDIENTS- 8 Indian tunos + as many as you want to decorate
- 4 sheets of gelatin
- 3 Greek yogurt
- 200 whipped cream
- 200 Quark or Philadelphia type cream cheese
- 1 tablespoon of sugar or the sweetener of your choice.
PREPARATION
We soak the gelatin sheets in cold water to soften them.
We peel the prickly pears and strain them to remove the seeds.(It is better to use 100% NATURAL Dehydrated Indian Tuno from TUNOCanarias.com and save yourself the work)
Once all the pulp is obtained, we set aside three or four tablespoons that we will heat in the microwave to dissolve the gelatin in it and once dissolved, we add it to the rest of the pulp.
At the bottom of the glass where we are going to present our dessert, we put a few spoonfuls of the prickly pears until we reach the thickness we want and we save a little to put on top at the end.
We put it in the fridge while we prepare the yogurt mousse.
Mix and beat the cream cheese with the tablespoon of sugar until it is completely dissolved. Now add the yogurts and finally the whipped cream.
We take out the glasses and we will see that the pulp of the prickly pears has solidified, and we pour the yogurt cream on top.
We finish by putting another spoonful of pulp on top and decorating with a prickly pear.INDIAN PEAR JELLY
The most curious fruit, born from the desires of beauty. The prickly pear is like a simple placenta that offers and nourishes a fruit full of healing and regenerative properties. We give you the chance to eat it as a fresh dessert, with a spring trend.
Ingredients:
10 Indian prickly pears
1 liter of apple juice
A nail
A little grated ginger
15 gr of agar agar seaweed flakes
Blend the prickly pears in a blender. If you use a blender, add them with the peel. If you use a mixer, remove the skin and strain the liquid to separate the seeds.
Mix the cactus pear juice with the apple juice and the rest of the ingredients. Bring to the boil until the seaweed is dissolved. Remove the clove. Serve in the containers where you want the gelatin to be made. Let it cool. NOW we have the delicious Indian cactus pear gelatin with a candy color.
Recipe by Loli Rodriguez
Indian prickly pear jam in the Thermomix
Ingredients:600 grams of peeled Indian tunas(It is better to use 100% NATURAL Dehydrated Indian Tuno from TUNOCanarias.com and save yourself the work) 600 grams of sugar1 lemon peeled without the white part3 sheets of neutral gelatinINDIAN TUNO MUS WITH THERMOMIX
Although it may not come as a surprise to us Canarians, the properties of the Indian prickly pear may not be known in other places. It has more potassium than bananas and dates, vitamin E, magnesium, calcium, vitamin K and a host of minerals and vitamins.
However, there are people who suffer from constipation, so they should be eaten in moderation.
Ingredients (9 glasses)
- 500 gr of Indian prickly pear
- 400 ml of whipping cream
- 200 gr of sugar
- A little more than half a packet of digestive biscuits without added sugar (Mercadona)
- 60 gr of butter
Preparation
- The most difficult part of this dessert is washing and peeling the prickly pears. I recommend using vinyl or scrubbing gloves in case any thorns remain.
(It is better to use 100% NATURAL Dehydrated Indian Tuno from TUNOCanarias.com and save yourself the work) - Place in the blender glass and blend slowly.
- Pour it into a strainer with a bowl underneath and stir until all the juice comes out, leaving the seeds of the prickly pear in the strainer.
- In the Thermomix make icing sugar by grinding the sugar for about 7 seconds at speed 10. Set aside.
- Crush the cookies in the glass for about 7 seconds at speed 3. Add the butter and program 8 seconds at speed 8.
- Place the base of this mixture in the glasses. Set aside.
- Wash and dry the mixing bowl for whipping the cream very well. Place the butterfly on the blades, add the cream and icing sugar, speed 3 and a half until whipped (you start to see threads in the cream). Be careful with the time because it can curdle.
- Add it to the bowl with the Indian prickly pear juice and mix gently until it has the texture of mush.
- Add the mixture to the glasses on top of the cookie base and place in the refrigerator for about 8 hours.
- And ready to taste!!
This dessert can be frozen, you just have to take it out about 20 minutes before.
Preparation:Hydrate the neutral gelatin.
We put the peeled prickly pears, the sugar and the peeled lemon without the white part in the glass.
Program 30 minutes, varoma temperature, speed 2.
Once the time is up, strain and separate the seeds from the liquid and put it back into the Thermomix, but only to add the gelatin, and cook for one minute, varoma temperature, speed 4.
Once finished, put it in glass jars.PRICKLY PEAR JUICE
INGREDIENTS:
* 1 Kilo of prickly pears
* lemon juice
* 1/2 liter of soy milk (you can add water)
* ground cinnamon
* Sweetener 10 g more or less
* Ice optional
PREPARATION
1. Clean the tunos very well, I advise you to wear gloves and peel them with a fork and knives, they have many spikes
2. Add them to the glass along with the other ingredients and the ice and blend for 30 seconds at speed 5 - 10
3. Place the basket inside a bowl and strain the juice, it has many seeds.
The prickly pear grows wild in the Canary Islands, southern Spain, South America and northern Africa.It has medicinal properties- It only has 50 calories per 100 grams. In moderation, it can be included in weight control diets.
- Among the properties of the prickly pear, its contribution of good amounts of magnesium, phosphorus and calcium stands out.
- Traces of vitamin C.
- Although it is popularly considered an astringent product, it has almost 4 grams of fiber per 100 grams of fresh fruit.
- It is rich in vitamins, especially group B.
Indian prickly pear mousse cake
The result is a cake with a very mild flavour to which the top layer of prickly pear jelly gives it a very special flavour.
Ingredients:
For the base:
- 200 gr. biscuits (digestive, maria, napolitana...)
- 90 gr. of butter.
- 800 gr. of Indian prickly pears (minus seven that we reserve for the topping).
- 200 gr. of sugar
- 9 sheets of gelatin
- Half a glass of water
- 5 egg whites at room temperature
- 700 ml of very cold whipping cream.
- 7 Indian prickly pears.
- 75 gr. of sugar.
- 3 sheets of gelatin.
- 100 gr of water.
1.- Grease a 26 cm pastry ring and line it with baking paper. Place it on the plate where you are going to present the cake.
2.- Add the cookies to the Thermomix bowl and blend for 10 seconds at speed 10. Add the butter and mix for 15 seconds at speed 5.
Pour the mixture into the mould and spread it over the entire base. Press it down well to ensure it is well sealed.
We reserve it in the refrigerator while we prepare the mousse.
Indian prickly pear mousse:
1.-In a small bowl, hydrate the gelatin sheets with a little cold water.
2.-Now comes the most laborious part of this cake, which is peeling the prickly pears and setting them aside on a plate.(It is better to use 100% NATURAL Dehydrated Indian Tuno from TUNOCanarias.com and save yourself the work)
We reserve seven tunos for the topping and blend the rest (approx. 650 gr) in the Thermomix for 10 seconds at speed 6.
We strain the fruit to remove the seeds, add the juice obtained from the prickly pears back to the Thermomix glass, add the drained gelatin and 200 g of sugar, program 3 minutes, 50º and speed 2. Remove and set aside in a large bowl.
3.- Wash and dry the glass well for whipping the egg whites.
We place the butterfly on the blades, add the 5 egg whites and beat for 4 minutes at speed 3 and 1/2 .
4.-Pour the meringue into the bowl of tunos.
We mix gently, with circular movements using the spatula, until they are integrated.
5.- Wash and dry the glass and the butterfly whisk thoroughly.We put the butterfly on the blades, pour the cream into the glass and set speed 3 and 1/2 without setting the time ( you have to be very attentive so that as soon as we see that it is well whipped, we stop the Thermomix and do not overcook it, because it can curdle in a short time after whipping).
6.-Pour it over the mixing bowl.
Just like we did with the egg whites, we mix gently with the spatula until they are integrated.
7.-Pour the mixture over the reserved biscuit base. Leave it in the fridge for a couple of hours to set.
8.-When it has set, we can prepare the topping. Place the gelatin sheets in a bowl with water to soak.
9.-While we crush the 7 tunos that we had reserved for 10 seconds at speed 6.
10.-We pass it through a strainer and collect the juice in a bowl, we add it to the glass,
11.-Add 100 gr of water and the drained gelatin sheets to the Thermomix glass
We heat for 4 minutes, 90º and speed 1.
12.- Add the blended prickly pears together with the 75 gr. of sugar.
We mix for 5 seconds at speed 4. We let it cool down and carefully pour it over the cake. We keep it in the fridge, preferably until the next day.
13.-When serving, open the ring and carefully remove the paper and it is ready to impress.
Look at this gorgeous cut and what an incredible color it has. It's so good mmm....
Gingerbread and Indian prickly pear cookies with almonds
Ingredients:For the Indian tuno sauce:· 5 Indian prickly pears· The same amount of sugar as of prickly pear
For the cookie dough:· 250 grams of flour· 100 grams of butter· 125 grams of sugar· An egg· 2 tablespoons freshly grated ginger· Half a sachet of yeast· Three tablespoons of Indian tuno sauce
Elaboration:For the Indian tuno sauce:1. Peel and cut the prickly pears in half and place them in a small saucepan.(It is better to use 100% NATURAL Dehydrated Indian Tuno from TUNOCanarias.com and save yourself the work) 2. Add the same amount of sugar.3. We put it on low heat until everything dissolves, and from time to time we crumble it with the help of a fork.4. Remove from heat and strain to remove the cactus seeds, reserving the juice.
For the cookie dough:1. Put the softened butter, sifted flour, yeast, egg, grated ginger and prickly pear juice in a bowl.2. Mix well with the help of a spoon or spatula. I do not work it with my hands because if we heat the dough during its preparation the cookie will be harder at the end.3. Place in cling film and shape into a roll (watch the video for a good explanation of how to do it) and let cool for 6 hours.
4. After this time, remove the cling film and cut into not-too-thick slices. Transfer to the oven tray and place the two almonds on the surface, pressing them lightly against the dough.5. Bake in a preheated oven for 20 minutes at 140º C.
Red Velvet with Indian Tunos: Happy Mother's Day
I know it doesn't have much to do with my blog, but I wanted to tell you about this curious cake that my daughter wants to make for Mother's Day this year. It's a very typical red cake in the US for Valentine's Day, but instead of using food coloring she's going to try it with our beloved Indian prickly pears, very Canarian and very handsome!
The cake looks great, I'll let you know the final result. The recipe with prickly pears will be something like this:
Ingredients- 240 g (2 cups) of wheat flour
- 10 g (2 teaspoons) baking powder
- 5 g (1 teaspoon) salt
- 30 g (2 tablespoons) cocoa powder (unsweetened)
- 240 g (1 cup) sugar
- 240 ml (1 cup) sunflower oil
- 2 eggs
- 240 ml (1 cup) buttermilk (milk with vinegar)
- 10 g (2 teaspoons) vanilla sugar
- 60 ml of Indian prickly pear juice
- 5 ml (1 teaspoon) white vinegar (or cider vinegar)
- ½ cup of black coffee (normally brewed, without milk and sugar)
The cream cheese topping will be made with cream and powdered sugar.Indian prickly pear juice for fever:
Take the same amount, like half a glass of juice, and top up the glass with water, take 2 to 3 times a day. This is a custom used in popular medicine, fully justified by the active ingredients that the prickly pear fruit contains and its anti-inflammatory, antioxidant, or immunomodulatory pharmacological activity.Prickly pear syrup for cough:
As we said, you can also prepare a syrup to drink hot with the juice of the prickly pears and honey or sugar over low heat until it takes on a syrupy consistency. The relaxing effect of the fruit extract on bronchial smooth muscles has been experimentally proven.Infusion of Indian prickly pear flowers:
There is no great tradition of consuming these flowers in infusion, but given their notable content of active ingredients and considering the properties attributed to them by popular medicine, this infusion would be indicated to facilitate the emission of urine, in kidney stones, and in cases of cystitis.Indian prickly pears “in the open” with honey:
Between the villages of Agüimes and Ingenio lived two goatherds, who frequently ate prickly pears and enjoyed enviable health. They said that red prickly pears reduce heartbeats or accelerated palpitations. Many nights during the year they leave the prickly pears “out in the open” peeled and with honey on top (not sugar), and they “jincan” them the next day with breakfast to gain energy for work.Indian Prickly Pear Candy:
Recipe from "Elzurrondelospostres"
INGREDIENTS
140 g white chocolate
40 g of neulas or wafers
30 g of roasted and chopped cashews
20 g of Maria biscuits
1 tablespoon sunflower oil
1 teaspoon dried Indian prickly pear
PREPARATION
We crumble the neulas into a bowl, the cookies too, add the cashews, and mix.
Chop the chocolate into a large bowl with the oil, melt it in short intervals in the microwave, add the dried Indian cactus, the neulas, the biscuits and the cashews. Mix well.
We fill the holes in the mould, flatten it and put it in the fridge for 30 minutes. We unmould it.
If we want, we can sprinkle Indian prickly pear on top and then put it in the refrigerator.
We store it in an airtight container.
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