Iguazu Falls Dessert

Iguazu Falls Dessert is full of tropical flavours and a pleasurable indulgence for the sweet tooth. Find out how to make this delicious dessert.

This dessert is named after the awe-inspiring Iguazu Falls located in Argentina’s Iguazu National Park, which is designated a UNESCO World Heritage Site. The Falls is a must-visit on any Argentine itinerary.

Bursting with tropical sweetness, Iguazu Falls is an Argentine dessert consisting of a combination of Pineapple Coconut Cake, Pineapple Cubes Compote, Coconut Caviar and Mango Foam.  Pineapples are loaded with vitamins, minerals and antioxidants.

Recipe Courtesy: Juan Bochenski

Pineapple Coconut Cake

Ingredients

10 cups AP flour
2 tablespoons baking powder
5 tablespoons + 1 teaspoon salt
16 cups sugar
48 eggs
3 oranges zest
3 lemons zest
4 cups milk
6 cups olive oil
6 cups pineapple juice
1 1/2 lb grated coconut
1 canned pineapple 6 Lbs (pineapple only)

Directions

1. Mix all dry ingredients in a bowl, then add all wet ingredients after.
2. Add pineapple cubes.
3. Bake at 325 degrees F.

Terere Mate Sorbet

Ingredients

3 L lemonade
1.2 L orange juice
300 g liquid glucose
15 leaves gelatine
930 g caster sugar

Directions

1. Mix Lemonade and orange juice together, and boil half of the liquid
2. Add sugar and glucose
3. Add the gelatine leaves bloomed
4. Add the mate flavour to taste
5. Strain through the fine chinois
6. Cool down and churn.

Pineapple Cubes Compote

Ingredients

1/2 peeled cored pineapple
150 g or mls water
125 g sugar
Few drops of anejo rum

Directions

1. Cut the pineapple into cubes 4×4 mm.
2. Caramelize the sugar in a large saucepan with water and deglazed
   hot.
3. Reduce until the caramel as it turns brown , then add the pineapple and quickly soaked all the pieces evenly.
4. Turn off the heat , add a few drops of rum.

Makes: 500 g (25 inserts)
500 g pineapple flesh
75 g (2¾ oz) Sugar Syrup 100%
3 g (1/10 oz) xanthan gum; this will set 500 g (1 lb 2 oz) fluid centre mixture

Directions

1. Cut the pineapple flesh into small chunks.
2. Place the chunks in a blender or food processor and purée on high speed for 8 minutes.
3. Remove the purée from the blender and weigh out 425 g (15 oz) of purée.
4. Return the 425 g purée along with the sugar syrup and the xanthan gum to the blender.
5. Replace the lid and blend the mixture on the highest setting for a full 10 minutes.

Coconut Caviar

Chef Bochenski calls these small bursts of coconut sago ‘caviar’ as they have the same texture in the mouth and literally explode on your tongue. It is a simple recipe to make and the coconut flavour really brings out other ingredients and helps round my Coconut, Ginger, Mint and Passion fruit dessert.

Preparation time: 2 minutes (plus 2 hours thickening)
Cooking time: 10 minutes
Makes: 385 g (13 ½ oz)

Ingredients

1 litre (4 cups ) water for boiling
50 g (1 ¾ oz) sago pearls
250 g (9 oz) UHT coconut cream
85 g (3 oz) Sugar Syrup 100%

Directions

1. Place the water into a large saucepan over high heat and bring to a rapid boil.
2. Rain the sago pearls into the boiling water and give it a quick stir to make sure that no pearls have stuck to the base of the pan.

Mango Foam

Ingredients

300 g mango puree
200 g sorbet syrup
100 g passion fruit juice
3 leaves gelatine

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