The “Compacto de Frutas” is a recipe that celebrates the freshness and natural flavor of fruits, combining modern techniques to create a visually appealing and delicious dish. This dessert is perfect for those looking for a light and refreshing option.
To prepare the fruit compact, start by cutting the fruit into 2×2 cm cubes and place them in a vacuum bag. Then add the syrup and whole mint, making sure the fruits are well covered. Once everything is in the bag, seal 100% and let stand in the refrigerator for an hour. This process allows the flavors to integrate and intensify, creating a harmonious blend. After resting, drain the fruit and cut it into smaller 0.5×0.5 mm cubes to obtain a more compact and uniform texture, perfect for the final dish.
To achieve the perfect consistency, we have used Gelbinder as a gelling agent. This ingredient is essential for giving cohesion to the fruit compact, ensuring that each bite is firm and full of flavor.
We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His creation, the Mango & Coconut Petit Gâteau, is a modern pastry piece that combines tropical ingredients with impeccable culinary architecture. The preparation consists of four key preparations, each designed to […]
Jason Tan once again surprises with his second creation in a series of three designed for a global audience—with special attention to the Asian market—: the Strawberry, Lemon, and Basil Tartlet. Jason tells us that, from his personal taste, he is passionate about working with flavors such as strawberry and basil; as he achieves a […]
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