Telde orange jelly

Heat a part of the orange juice and add the previously hydrated gelatin for 30 minutes in cold water.

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Gáldar pineapple millefeuille

Cut a few thin slices of pineapple with a slicer.

In a metal mold place between layer and layer of thin slices of pineapples, orange zest and ginger. Put brown sugar and layer until reaching a centimeter and a half. Drizzle with honey rum and bake for 30 minutes at 160 degrees. When coming out of the oven, press well to remove all the excess water and freeze.

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Sweet potato ice cream from Guía

Heat milk, sugar and procream to 80 degrees. Add the sweet potato previously roasted with the skin and passed through a blender. Mix well and go through the ice cream maker.

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Creamy lemon from Teror

Cook the eggs, the sugar, the lemon juice and the agar agar until it boils. When boiling, add the previously hydrated gelatin sheets. When it reaches 40 degrees, add the butter and pass through the blender. Arrange in the desired mold.

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Crispy beet

Heat the ground beterrada together with the sugars and glucose. Boil while stirring. Strain and let cool 24 hours. Put a thin layer on a tray and dehydrate for 48 hours at 50 degrees.

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Crunchy mango from Mogán

Boil the mango along with the sugars and glucose. Strain and chill for 24 hours. Put a thin layer on a tray to dehydrate for 48 hours at 50 degrees.

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Telde's orange microbread

Mix everything in a blender and pass through a strainer. Put it in the siphon with 3 charges and cook for a minute at maximum power in the microwave.

Plating

Paint the plate with the beet puree.

Put a row with the micro-biscuit and the orange jelly together with the lemon cream. Place the pineapple millefeuille and the sweet potato ice cream on top.

Decorate with caramel, with the crunchy mango and beets along with coriander sprouts.