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TAPERIBA FRUIT SPHERE WITH ROSE PETALS AND CACAO NIBS

TAPERIBA FRUIT SPHERE WITH ROSE PETALS AND CACAO NIBS

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Ingredients

Fruit Spheres
100 grams taperiba fruit purée (Passionfruit purée may be substituted if taperiba is unavailable)
400 grams dried, powdered milk
100 grams plain flour
100 grams unsalted butter cut into small pieces
1 litre fresh whole milk
Olive Oil for frying the spheres
Rose Petal Infusion
1 litre Peruvian Pisco Quebranta
40 fresh rose petals
200 millilitres honey
  • Medium

Ingredients

  • Fruit Spheres

  • Rose Petal Infusion

Directions

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For the Rose Petal Infusion

  1. Place the rose petals in clean glass container with a capacity of at least one liter. Cover the rose petals with the Pisco, seal and let the flavors infuse for three days.
  2. After three days strain the rose petals from the Pisco. Discard the petals.
  3. Mix the flavored Pisco with the honey. Reserve for later use.

For the Spheres

  1. Sift together the dried ingredients then cut the butter into the dry mixture.
  2. Mix in the fruit purée, and then the milk to form a dough.
  3. Using the dough form small spheres about the size of a golf ball.
  4. Fry the spheres in the olive oil until golden brown and cooked throughout. Allow the spheres to drain and while still warm transfer to the infused Pisco syrup. Let rest overnight.

Plating

  1. Warm the spheres slightly and drizzle with the warm syrup in which they were stored. Garnish with fresh rose petals and organic cacao nibs.

Virgilio Martinez

Virgilio was born in Lima, capital of Peru, thirty-five years ago.

His restless childhood and mother’s artistic influence early on directed him to a culinary career. Given that Peru at this time was not located on the world’s culinary map, and that culinary institutes didn’t exist there, Virgilio set out traveling through the Americas, Asia and Europe, honing his skills and solidifying his passion for this art, hence he learned in practice and in theory far from his homeland.

Being something of a nomad for more than ten years awoke in him an anxiety to return home and apply what he had learned. His return to his country marked a turning point in his style, a truly new beginning which inspired the creation of his own kitchen and his use of Peruvian ingredients.

Central is the first restaurant with Virgilio’s signature, and here he establishes the principles that define him: a chef who respects Peruvian ingredients and their origin, who searches the various altitudes of Peruvian geography for a variety of products that generate an even wider range of aromas and flavors, which for their inherent exoticness call for a deeper understanding.

Senzo, his project in Cusco, involves a certain closeness to the earth, which is requisite in achieving the objective of discovery. Indeed there would be no discovery without this closeness. In a sense, Cusco is a satellite of Central when it comes to wisdom. However, cuisine d’auteur implies a certain open-mindedness, and Virgilio expresses an honestly cosmopolitan facet in Lima, located in London, another opportunity to create and grow, a constant state of conscious evolution.

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