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 earn a Michelin star, is an emblematic figure in Canarian gastronomy. His passion for local cuisine is reflected in his use of seasonal ingredients, especially the red fig powder from Tuno Canarias, which he uses in most of his dishes.
A 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 for preserving the authentic flavors of the region. red fig powder Tuno Canarias is one of their favorites because of 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 the red fig in a variety of preparations, from appetizers to desserts, always respecting Canarian culinary roots. Its creations stand out for their flavor and visual presentation, offering a complete gastronomic experience.
The best nutritional bread in Spain
National pride in the world of baking! Award for Best Nutritional Bread in Spain
Discover the unique flavor of Spain's finest nutritional bread: the Pink Red Fig Bread! In Vigo, a culinary revolution has arrived at the bakery with a Canarian touch. This exceptional pink bread, made with the exquisite red fig from @TunoCanarias , has won the prestigious The Baker competition.
Diego Marín, a master baker from Tenerife with his Pandemonium bakery in Vigo, has combined tradition and innovation to create this bread. His secret: the use of red figs, which not only give it a vibrant color but also an enviable nutritional profile. 🥖 It's also shaped like Mount 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 the red fig.
Alejandro Bello, Lajar de Bello
The RED FIG in the Lajar de Bello by Alejandro Bello
Alejandro Bello, a renowned chef in the Canary Islands, is widely recognized not only for his awards but also for his meticulous approach to traditional cuisine. At Lajar de Bello, Bello has demonstrated time and again that culinary traditions are at the heart of his gastronomic philosophy.
One of the stars in their repertoire is the red fig powder from Tuno Canarias. This top-quality ingredient, steeped in history, has been elevated to new heights under Alejandro's expert hand. At Lajar de Bello, the red fig is not just an ingredient; it's an experience in itself.
Smoothies from Spar Natural
The 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 Tuno Canarias red fig powder, a fruit brimming with benefits and an unparalleled flavor.
Benefits of the RED FIG
The red fig is a fruit that stands out for its high content of fiber, antioxidants, and essential vitamins, such as vitamins A, B1, B2, and C. These nutrients are not only vital for a balanced diet, but they 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've incorporated red figs into our smoothie line, ensuring that every sip is a burst of flavor and nutrition. By combining red figs with other fresh fruits and superfoods, we create blends that are not only delicious but also beneficial to 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 the red fig is perfectly complemented by other fresh ingredients, creating a balanced and energizing beverage.
Marmiton Bistro, Madrid
Red Fig Tart with Marmitón Bistro's Special Touch
In the heart of Madrid, in the emblematic La Latina neighborhood, lies the prestigious Marmitón Bistró restaurant, the brainchild of chefs Pablo Sánchez and Lalo Zarcero. A place where culinary tradition and 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 in the hearts of even the most discerning palates.
One of her most captivating creations: the "Red Fig Tartlet with diplomat cream, miso, lemon verbena, and red fig powder." This delicacy combines the flavor of prickly pears with the intensity of miso and the freshness of lemon verbena. But what truly makes it special is the red fig powder, an ingredient that not only adds flavor but also a distinctive and elegant touch.
Domi Velez, the best baker in the world 🍽️
The RED FIG Conquers the Bread Industry with Domi Vélez's "Pink Floyd"
World Baking Champion Domi Vélez has created the special "Pink Floyd" burger, notable for its use of RED FIG.
Inspiration Behind "Pink Floyd"
Domi Vélez shares: “My dinner last night was the inspiration. I used our pink bread, 'Pink Floyd'. Inside, a French omelet with ham and homemade mayonnaise. The combination is amazing with the FIG TINTO burger.”
Creation Process
The "Pink Floyd" is a bakery masterpiece. Vélez has created a pink bun with a unique texture and flavor. The red fig in the burger adds a touch of sweetness that perfectly complements the bun.
Quality Ingredients
Each "Pink Floyd" uses premium ingredients. The red fig adds a unique flavor. The French omelet, ham, and homemade mayonnaise complete this culinary experience.
A hidden treasure of the Islands Rich in Fiber, Vitamins B1, B2, B6, C, Potassium, Calcium, Magnesium Iron and Zinc that has been used in Canarian folk medicine and by indigenous American peoples for hundreds of years.
This recipe book was compiled by people who have shared their gastronomic experience with the Canary Island prickly pear:
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
- 200g of prickly pear
- 20g of fresh yeast
- 320g of strong flour
- 20g of mild olive oil
- 10g of salt
Put the peeled prickly pears in the bowl (it's best 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, wash the bowl and press the scale button, weigh the liquid you have taken from the bowl and if you are short of 190g, add a little water.
Add the oil, the yeast and program 2 min. at speed 2, temp. 37, add the flour, the salt and program 15 sec. at speed 6.
Reprogram for 3 minutes at kneading speed, then remove the dough from the bowl and place it on the table with a little flour and knead it a little until it is well kneaded and give it the shape you like best and place it on an aluminum plate and put it in the oven at 180 for 30 or 35 minutes.
NOTE: This dough does not need to ferment; you turn on the oven after you have put the bread in.
Very good.
Salmon marinated in prickly pear, flor de guía cheese, avocado and sweet potato crisp
THIS IS HOW CHEF XABIER BLANCO COOKS SALMON MARINATED WITH TUNA, FLOR DE GUIA CHEESE, AVOCADO AND SWEET POTATO CRISP
THE PREPARATION
– Salmon marinated in prickly pear
Submerge the salmon in a container covered with the marinade made from prickly pear juice, beetroot juice, limes, and salt. Leave to marinate for 20 to 30 hours in a refrigerator.
The acid in the marinade will weaken the salmon's muscle tissue by denaturing the proteins, thus producing a more tender product.
After the marinating time has elapsed, remove the salmon fillet and pat it dry. The piece will have developed a purple color on the surface and a smooth, tender texture.
– Guia flower cheese cream
Heat the cream in a saucepan and melt the Flor de Guía cheese into the cream. Reduce slowly until you achieve a thick, concentrated texture. Set aside.
– Avocado and cumin cream
Blend the avocado, cumin, coriander, and the juice of one lime in a blender. Season with salt.
– Sweet potato crisp
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).
Scoop out the sweet potato pulp and blend it with the cream and butter. If you don't have a Thermomix to apply heat while blending, gently heat the cream and melt the butter in it before blending it with the sweet potato.
Once blended, spread the purée onto a Silpat or parchment paper using a spatula. It's important to create a uniform sheet a few millimeters thick. The thinner it is, the faster it will dry and the better the texture will be.
We leave it to 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 remove as much moisture as possible from the product before frying it.
Once the sheet is dry, fry large portions (lightly so they don't burn) and shape the crisps as desired before they cool. Let them cool completely to crisp up.
We garnish with salmon roe to finish the dish.
GAZPACHO WITH PRICKLY PEARS AND PRAWNS
Recipe offered by the head chef of the Los Guayres restaurant (Cordial Mogán Playa hotel, south of Gran Canaria), Alexis Álvarez to the comedian Manolo Vieira during the interview.
Prickly pear gazpacho with prawns and apple sorbet
By ALEXIS ÁLVAREZ
Photograph of YURI MILLARES
For the prickly pear gazpacho:
–1 kg of tomatoes
–100g of 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 0.4 olive oil
-salt
–a few drops of sherry vinegar
–600 gr of peeled red prickly pears
–300 gr of pitted cherries
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.
Prickly pear gazpacho
We blend all the ingredients together, pass them through a fine sieve, and let it rest for a day in the refrigerator.
Cooked prawns
Peel the prawns, remove the vein and any dirt, and clean them thoroughly. Place them in a vacuum bag and steam them at 67 degrees Celsius for 4 minutes. Then cool them in ice water.
Fresh figs
We cut each fig into four pieces and remove the skin.
Apple sorbet
Peel and chop the apples, then cook them in a vacuum bag at 100 degrees Celsius for 20 minutes. Separately, bring water, sugar, and glucose to a boil, then remove from the heat and add the gelatin and the apples. Blend the mixture and process it in an ice cream maker.
Brunoise tomato
We poach the salad tomato, peel it, cut it into small squares and add chopped chives, salt and a little extra virgin olive oil.
Presentation
We placed two quenelles of tomato on a plate brunoise , four beautiful pieces of prawn and five wedges of peeled figs; we add the prickly pear soup with a baby bottle carefully so as not to break the arrangement of the products, and finally a small quenelle of apple sorbet.
Antioxidant Juice
Yes, it's time to detox again from all the stress of holiday meals and dinners. It's normal to have strayed from our routines and healthy eating habits, but it's 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, and use the properties of food to "cure", cleanse and heal ourselves.
Today I'm talking about a fruit with high antioxidant power that will help you prevent cancerous diseases and will provide you with very high doses of healing and regenerative properties.
The prickly pear (Tuno Indiano) 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 North African coast. The juice is a vibrant crimson color. It has much more potassium than bananas or dates, as well as vitamins, magnesium, calcium, and a host of other minerals.
Those who frequently drink the antioxidant juice of this fruit claim to notice a remarkable change in the rejuvenation of their cells. They say it's as if their bodies regenerate. And it's true; this is the only fruit that self-regenerates. It's the only one that, if it cracks, protects itself and doesn't rot. Amazing, right? Well, that's more than enough to convince us how beneficial it is for our health.
So, you know what to do: find some prickly pear and make a good detox juice. I mix it with orange and/or lemon juice, and sometimes I even freeze it and make smoothies with it, adding toppings like banana, raspberries, chia seeds, oats, shredded coconut, and/or blueberries.
Are you in?
Bourbon Orange
Ingredients
-
Whiskey
-
Triple dry
-
Prickly pear syrup
-
Angostura
Steps
-
2 cl of bourbon whiskey3 cl of triple sec
-
3 ice stones.
-
4 cl of prickly pear syrup
A drop of Angostura bitters. -
Shake and serve
Prickly Pear Salsa
One liter of pulp is used, thawed, and poured into a saucepan. A pinch of salt, some sugar or honey to combat the acidity (or saccharin if preferred), and a capful of tequila or white rum are added. It is then simmered for one hour to reduce and thicken.
It might also be a good idea to cook it along with whatever you want to serve it with, such as chicken or turkey breast, so that it acquires the flavor.
Prickly Pear Rice
1/4 liter of pulp, thawed . Then, poured into a saucepan and another glass of water added. The mixture is brought to a boil, then a glass of rice is added and the heat is reduced to low. The rice will absorb all the prickly pear juice.
And in about 10 minutes you'll have rice with the properties of the prickly pear that will take you "almost to immortality :)"
Indian Prickly Pear Mousse (Bis)
Ingredients:
-
300 grams Indian prickly pears
-
1/2 L whipping cream or whipping cream
-
1 glass sugar
Steps
-
We crush the prickly pears and pass them through a sieve.
-
Add the sugar to the very cold cream and whisk briefly. Once it has doubled in volume, gradually add the prickly pear puree and continue whisking until well combined. And that's it!
Marinated mackerel with 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 Pups
-
2 Natural, unsweetened yogurts
-
1/2 Cucumber
-
1 Apple
-
Steps
-
We peel the prickly pears and blend them in a food processor with a splash of water. We strain the mixture to remove the seeds.
(Better to use 100% NATURAL Dehydrated Prickly Pear from TUNOCanarias.com and save yourself the work) and add the red wine vinegar. Set aside.Clean the mackerel, fillet them, and remove the bones with tweezers (if using sardines, remove the scales). Place them skin-side down on a baking sheet and add the chopped garlic, oregano, thyme, salt, and prickly pear juice. Let them marinate for about 25 minutes in the refrigerator. -
-
While we chop or grate the cucumber, removing the seeds, we mix the cucumber with the yogurts, salt, and pepper. We cut the apple into thin sticks. We drain the mackerel fillets and reserve the marinade.
-
We assemble it in a glass by first placing the yogurt mixture, then the apple sticks on top. Next, we add a little of the prickly pear dressing and finish with mackerel fillets on top and some finely chopped cherry tomato.
INDIAN TUNA MOUSSE RECIPE (Bis Bis)
No artificial colors!!! Besides being beautiful, it's also incredibly healthy!
Link to the original page
*** Ingredients:
– 500 grams of prickly pears
– 200 grams of Chantilly Cream
– 3 tablespoons of condensed milk
– 3 tablespoons of sugar (I recommend powdered sugar for a smoother texture)
*** Preparation:
1. We peel the prickly pears. Since they are prickly pears, we first need to brush them to remove the spines (we call them "espuchos" in the Canary Islands, haha). It's best to do this in an open area with a brush that we don't use for delicate things, more like the small ones we use to scoop trash. Then we wash and peel them.
(Better to use 100% NATURAL Dehydrated Prickly Pear from TUNOCanarias.com and save yourself the work)
My mother peeled them as if they were oranges (she says that's how her grandmother did it) but I preferred to pierce the prickly pear with a fork and peel it by first cutting off both ends and then making a cut from top to bottom that allows you to peel it without having to touch it with your hands (that way we avoid getting pricked by any spines if there are any left...which there usually aren't...)
2. Once the prickly pears are peeled, we blend them and then strain the juice. There are a lot of seeds left, and what we're interested in is just the juice with its striking color, similar to that of beets—it's beautiful!
3. Whip the Chantilly cream with a whisk, preferably electric (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 from the prickly pears
5. Add the three tablespoons of condensed milk and the other three of sugar.
6.- Mix gently, if desired using a hand whisk (to avoid dismantling what has already been assembled) or with a fork.
We now have the beautiful 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 whipped cream sinks to the bottom, so it is recommended that it be poured into the containers just a few minutes before serving it as a dessert, although it doesn't look bad either because the juice is purple.
– Another great option is to prepare it as a sorbet, so you can substitute the Chantilly cream with unwhipped cream, crush ice and mix it with the mousse just before serving.
Prickly pear and orange cake
-
While we make the dough, we preheat the oven to 180 degrees, top and bottom.
Whisk the egg whites, placing them in the bowl with the butterfly whisk. 4 minutes, no heat, speed 4.5
When the egg whites are whipped, remove them from the glass and set them aside in a bowl.
Place the prickly pears and orange in a blender and blend as finely as possible. Strain the mixture to remove any prickly pear seeds from the cake. Gradually add this mixture to the bowl with the egg whites and gently fold it in.
Add the remaining ingredients to the glass and mix everything together. Once mixed, gently pour it into the bowl and mix until you get a smooth batter.
The mixture is left to rest for a few minutes.
Place it in the oven for 30 minutes with heat only from below. When there are 5 minutes left, turn on the heat from both the top and bottom.
And that's it!
-
Prickly pears with yogurt mousse
The prickly pear is the fruit of a cactus with a beautiful magenta, crimson, or fuchsia color... I'm not sure which, but the flavor is a deliciously slightly acidic taste that leaves your tongue stained red. I once read that it has much more potassium than bananas and dates, as well as vitamin E, magnesium, calcium, vitamin K, and countless other minerals. Besides being detoxifying and helpful for diabetes, it improves liver function and is a powerful antioxidant. In my native Canary Islands, it's common to clean a lot of them, because since we're already putting on gloves, we take the opportunity to make a few kilos, put them in the fridge, and eat them as is, seeds and all. But in recent years, we've started seeing them more and more in desserts, jams, and juices.
This recipe uses very little sugar so that it is easy to digest and we can better appreciate the authentic flavor of the fruit, but if you like it sweeter you can use sweetened yogurts or add a couple more tablespoons of sugar to the mousse.
INGREDIENTS- 8 Indian prickly pears + as many as you want for decoration
- 4 sheets of gelatin
- 3 Greek yogurts
- 200g of whipped cream
- 200 Quark or Philadelphia type cream cheese
- 1 tablespoon of sugar or your favorite sweetener.
PREPARATION
We soak the gelatin sheets in cold water to soften them.
We peel the prickly pears and pass them through a sieve to remove the seeds.(Better to use 100% NATURAL Dehydrated Prickly Pear from TUNOCanarias.com and save yourself the work)
Once all the pulp has been obtained, we set aside three or four tablespoons which 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 small glass where we are going to present our dessert, we put a few spoonfuls of the prickly pears until the thickness we want to have and we save a little to put on top at the end
We put it in the fridge while we prepare the yogurt mousse.
We mix and beat the cream cheese with the tablespoon of sugar until it is completely dissolved, now we add the yogurts and finally the whipped cream.
We take out the small glasses, which we will see have solidified the prickly pear pulp, and pour the yogurt cream on top.
We finish by adding another spoonful of pulp on top and decorating with a prickly pear.Prickly Pear Jelly
The most intriguing fruit, born from the desires of beauty. The prickly pear cactus is like a simple placenta that offers and nourishes a fruit full of healing and regenerative properties. We offer you the chance to enjoy it as a refreshing dessert, perfect for spring.
Ingredients:
10 Indian prickly pears
1 liter of apple juice
A nail
A little grated ginger
15g of agar agar seaweed flakes
We blend the prickly pears in a blender. If using a blender, we add them with the peel. If using a food processor, we remove the peel and strain the liquid to separate the seeds.
We mix the prickly pear juice with the apple juice and the rest of the ingredients. We bring it to a boil until the seaweed is dissolved. We remove the clove. We pour it into the containers where we want the jelly to set. We let it cool. Now we have the delicious prickly pear jelly with a candy-like color.
Recipe by Loli Rodriguez
Prickly pear jam in the Thermomix
Ingredients:600 grams of peeled prickly pears(Better to use 100% NATURAL Dehydrated Prickly Pear from TUNOCanarias.com and save yourself the work) 600 grams of sugar1 peeled lemon without the white part3 sheets of unflavored gelatinMUS DE TUNO DE INDIO CON THERMOMIX
While it's nothing new for us in the Canary Islands, the properties of prickly pear might be unknown elsewhere. It contains more potassium than bananas and dates, as well as vitamin E, magnesium, calcium, vitamin K, and a host of other minerals and vitamins.
However, some people experience constipation, so they should be eaten in moderation.
Ingredients (9 small glasses)
- 500g of prickly pear
- 400 ml of whipping cream
- 200g of sugar
- A little more than half a pack of Digestive Biscuits with no added sugar (Mercadona)
- 60g of butter
Preparation
- The most tedious part of this dessert is washing and peeling the prickly pears; I recommend using vinyl or dishwashing gloves in case any spines remain.
(Better to use 100% NATURAL Dehydrated Prickly Pear from TUNOCanarias.com and save yourself the work) - Place in the blender cup and blend slowly.
- Pour it into a strainer over a bowl and swirl it around until all the juice is extracted, leaving the prickly pear seeds in the strainer. Set aside.
- In the Thermomix, make icing sugar by grinding the sugar for about 7 seconds at speed 10. Set aside.
- Crush the cookies in the bowl for about 7 seconds at speed 3. Add the butter and program for 8 seconds at speed 8.
- Place the base of this mixture in the small glasses. Set aside.
- Wash and thoroughly dry the bowl for whipping the cream. Place the butterfly whisk on the blades, add the cream and icing sugar, and whip at speed 3.5 until stiff peaks form (you'll start to see threads in the cream). Be careful not to over-whip, as it can curdle.
- Add it to the bowl with the prickly pear juice and mix gently until it reaches a mousse-like texture.
- Add the mixture to the small glasses on top of the biscuit base and put in the refrigerator for about 8 hours.
- And ready to enjoy!!
This dessert can be frozen, you just need to take it out about 20 minutes beforehand.
Preparation:Soak the neutral gelatin.
We put the peeled prickly pears, the sugar and the peeled lemon without the white part into 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 in the Thermomix, but only to add the gelatin, and give it 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 use water)
* ground cinnamon
* Sweetener 10g more or less
* Ice optional
PREPARATION
1. Clean the prickly pears very well. I advise you to wear gloves and peel them with a fork and knife, as they have many spines.
2. Add them to the glass along with the other ingredients and ice and blend for 30 seconds at speed 5-10.
3. We put the basket inside a bowl and strain the juice; it has a lot of seeds.
The prickly pear cactus grows wild in the Canary Islands, southern Spain, South America, and North Africa.It has medicinal properties- It has only 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 from the B group.
prickly pear mousse tart
The result is a cake with a very mild flavor, to which the top layer of prickly pear jelly gives a very special taste.
Ingredients:
For the base:
- 200g of biscuits (digestive, Maria, Neapolitan...)
- 90 gr. of butter.
- 800 gr. of prickly pears (minus seven that we reserved for the coating).
- 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 26cm pastry ring and line it with baking paper. Place it on the plate where you will present the cake.
2. Add the cookies to the Thermomix bowl and crush for 10 seconds at speed 10. Add the butter and mix for 15 seconds at speed 5.
We pour the mixture into the mold and spread it evenly over the base. We press it down firmly to ensure it is well sealed.
We put it in the fridge 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 to peel the prickly pears and set them aside on a plate.(Better to use 100% NATURAL Dehydrated Prickly Pear from TUNOCanarias.com and save yourself the work)
We reserved seven prickly pears for the topping and the rest (approx. 650 gr) we crushed in the Thermomix for 10 seconds at speed 6.
We pass through a sieve to remove the seeds, add the obtained prickly pear juice back to the Thermomix bowl, add the drained gelatin and 200g of sugar, program 3 minutes, 50º and speed 2. Remove and set aside in a large bowl.
3. Wash and thoroughly dry the bowl for whipping the egg whites.
We put the butterfly whisk on the blades, add the 5 egg whites and whisk for 4 minutes at speed 3 and 1/2 .
4.-We pour the meringue into the bowl of prickly pears.
We mix gently, using folding motions with the help of the spatula, until they are integrated.
5.- Wash and thoroughly dry the bowl and the butterfly whisk for whipping the cream.We put the butterfly whisk on the blades, pour the cream into the bowl and program speed 3 and 1/2 without setting a time ( you have to be very attentive so that as soon as you see that it is well whipped you stop the Thermomix and do not overdo it, because in a short time of being whipped it can curdle).
6.- We pour it over the bowl of the mixture.
Just like we did with the egg whites, we gently mix with the spatula until they are integrated.
7. Pour the mixture over the reserved biscuit base. Leave it in the refrigerator for a couple of hours to set.
8. Once it has set, we can prepare the topping. Soak the gelatin sheets in a bowl of water.
9.-While we crush the 7 prickly pears that we had reserved for 10 seconds at speed 6.
10. We pass it through a sieve and collect the juice in a bowl, then add it to the glass.
11. Add 100g of water and the drained gelatin sheets to the Thermomix bowl.
We heat for 4 minutes, 90º and speed 1.
12.- Add the prickly pear puree along with the 75g of sugar.
Mix for 5 seconds at speed 4. Let it cool slightly and carefully pour it over the cake. Refrigerate, preferably overnight.
13.-When it's time to serve, open the ring and carefully remove the paper, and it's ready to impress.
Look at that gorgeous cut and that incredible color! It's so good, mmm...
Ginger and prickly pear cookies with almonds
Ingredients:For the prickly pear sauce:· 5 Indian tunas• The same amount of sugar as prickly pear
For the cookie dough:· 250 grams of flour· 100 grams of butter· 125 grams of sugar· An egg· 2 tablespoons of freshly grated ginger· Half a packet of yeast· Three tablespoons of prickly pear sauce
Elaboration:For the prickly pear sauce:1. Peel and halve the prickly pears and transfer them to a small saucepan.(Better to use 100% NATURAL Dehydrated Prickly Pear from TUNOCanarias.com and save yourself the work) 2. Add the same amount of sugar.3. We put it on low heat until everything starts to break down, and from time to time we mash it with the help of a fork.4. Remove from heat and pass through a sieve to remove the prickly pear seeds, reserving the juice.
For the cookie dough:1. Put the softened butter, sifted flour along with the yeast, the egg, the grated ginger and the prickly pear juice into a bowl.2. Mix well with the help of a spoon or spatula; I don't work it with my hands because if we heat this dough during its preparation, the cookie will become harder in the end.3. We put it in a film and shape it into a roll (see the video, it explains well how I do it) and let it cool for 6 hours.
4. After that time, remove the cling film and cut into slices that are not too thick, transfer to the oven tray and place the two almonds on the surface, pressing them down slightly against the dough.5. Bake in a preheated oven for 20 minutes at 140º C.
Red Velvet with prickly pears: Happy Mother's Day
I know it's not really related to my blog, but I wanted to share this curious cake 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 prickly pear cacti—very Canarian and very colorful!
The cake looks great, I'll let you know how it turns out. The recipe with prickly pears will look something like this:
Ingredients- 240 g (2 cups) of wheat flour
- 10 g (2 teaspoons) of baking powder
- 5 g (1 teaspoon) of salt
- 30g (2 tablespoons) of unsweetened cocoa powder
- 240 g (1 cup) of sugar
- 240 ml (1 cup) of sunflower oil
- 2 eggs
- 240 ml (1 cup) buttermilk (milk with vinegar)
- 10 g (2 teaspoons) of vanilla sugar
- 60 ml of prickly pear juice
- 5 ml (1 teaspoon) of white vinegar (or cider vinegar)
- 1/2 cup of black coffee (made normally, without milk or sugar)
She's going to make the cream cheese topping with cream and powdered sugar.Prickly pear juice for fever:
Take the same amount, about half a glass of juice, and fill the glass with water to fill it completely. Take this 2 to 3 times a day. This is a common practice in folk medicine, fully justified by the active ingredients found in the prickly pear fruit and its anti-inflammatory, antioxidant, and immunomodulatory properties.Prickly pear syrup for coughs:
As mentioned, a syrup can also be prepared by simmering prickly pear juice with honey or sugar over low heat until it reaches a syrupy consistency. The relaxing effect of the fruit extract on bronchial smooth muscle has been experimentally tested.Infusion of prickly pear flowers:
There is no great tradition of consuming these flowers in infusion, but given their remarkable content of active ingredients and considering the properties attributed to them by folk medicine, this infusion would be indicated to facilitate the emission of urine, in kidney stones, and in cases of cystitis.Indian prickly pears “al de sereno” 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 reduced heart rate or rapid palpitations. Many nights throughout the year they left the peeled prickly pears out to dry, covered with honey (not sugar), and ate them the next day with breakfast to give them energy for work.Indian Prickly Pear Candy:
Recipe from "Elzurrondelospostres"
INGREDIENTS
140g of white chocolate
40g of wafers or cones
30g of roasted and chopped cashews
20g of Maria biscuits
1 tablespoon of sunflower oil
1 teaspoon of dried prickly pear
PREPARATION
We crumble the wafers into a bowl, the cookies too, add the cashews, and mix.
Chop the chocolate into pieces and place it in a large bowl with the oil. Melt it in short bursts in the microwave. Add the dried prickly pear, wafers, cookies, and cashews. Mix well.
We fill the mold cavities, flatten them, and put them in the refrigerator for 30 minutes. We unmold them.
If desired, we can sprinkle prickly pear on top and then put it in the refrigerator.
We store it in an airtight can.
Click now to buy these products!
-
-
-
