Guest Chef recipes

El paradiso

Category: Dessert

Ingredients for 6 portions:

Preparation time: 4 hours

For the cremeux:

  1. 150 ml Dairy milk
  2. 150 ml Milk
  3. 100 gr. Pasteurized egg yolk
  4. 12 gr. Gelatin
  5. 580 gr. Milk plain chocolate
  6. 100 ml Tangerine juice
  7. 50 gr. Citrus cream


  1. Add the sour cream, the milk and the egg yolk to a saucepan..
  2. Raise the temperature to 83 degrees and stir the mixture carefully.
  3. In another pan, soften the gelatin and add it to the mixture. Then, once the plain chocolate has been melted in a bain-marie, add it to the mixture along with the citrus cream and the tangerine juice.
  4. Place the mixture in the forming molds and freeze it in the blastchiller.

Preparation time: 2 hours

For the Citrus Gel:

  1. 350 ml Natural lemon juice
  2. 50 gr. Citrus fruits cream
  3. 150 gr. White granulated sugar
  4. 200 ml Water
  5. 10 gr. Agar Agar


  1. Place all the ingredients in a saucepan and raise the temperature of the mixture to 100 degrees, by stirring.
  2. Cool the mixture in the blastchiller and then beat it in the thermoblender to correct the texture.

Preparation time: 12 hours

For the Sorbet Mango:

  1. 1050 ml Mango puree
  2. 335 ml Water
  3. 55 gr. Clucose atomise
  4. 225 gr. White granulated sugar
  5. 4 gr. Dextrose
  6. 35 gr. Super texture stabiliser


  1. In a saucepan, incorporate the water and the sugar and raise the temperature of the mixture to 45 degrees.
  2. Then, add the Super texture stabilizer and raise the temperature of the mixture to 80 degrees.
  3. Let the mixture rest in the fridge during the night and add in the morning the softened mango puree.
  4. Store the pacojet in cases, freeze it and beat it for 45 minutes before serving it out.

Preparation time: 10 minutes

For the decoration:

  1. Passion fruit pearls
  2. 3 thin slices of Kumquat
  3. 20 gr. Salty caramel crumble
  4. Fresh mango, cut into cubes
  5. Orange fillets
  6. Edible flowers
  7. Shiso sprouts

Special credits to LImna Beach for the hospitality.

Chef: Andreas Basiakos

Moto: “Shut up and work” (Αlbert Adria)

Special credits to Upform company for their equipment contribution.