Tasting perfume in creative desserts
Creative chef, Richard Etherington celebrated Spanish Mother’s Day on May 3rd in a very different way.
Notching up both a first for him and for the Canary Islands, he captured the essence of four different perfumes in the form of desserts based on their aromas. Their smell became taste instead, much to the delight of those who attended the presentation in Perfumería París in Tacoronte; owned by Javier Marrero, this has been open for 21 years.
The idea of “eating” a perfume might sound strange but Richard cleverly created the desserts and offered tastings to show how it could be done. His four perfume/desserts were:
Born in Paradise Escada
Chef’s creation : green apple sorbet, melon skin jelly, pina colada foam , velvet texture of guava and coconut.
Chef’s creation : lychee stuffed with rice with milk and rose jam with grapefruit granizado and foam of leche merengada.
D & G The One
Chef’s creation : an ice cream bergamot , mandarin sorbet , lychee pieces in caramel malt whiskey , peach foam , vanilla curd.
Chef’s creation : Sorbet of Canary mojito, green banana chips , oil of boletus edulis, violet foam , caramel of vanilla and sandalwood and incense.
Richard is head chef at Hotel Victoria in La Orotava which will also be holding a gastronomic event on May 22nd/23rd.