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
10 cups AP flour
2 tablespoons baking powder
5 tablespoons + 1 teaspoon salt
16 cups sugar
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)
- Mix all dry ingredients in a bowl, then add all wet ingredients after.
- Add pineapple cubes.
- Bake at 325 degrees F.
Terere Mate Sorbet
3 L lemonade
1.2 L orange juice
300 g liquid glucose
15 leaves gelatine
930 g caster sugar
- Mix Lemonade and orange juice together, and boil half of the liquid
- Add sugar and glucose
- Add the gelatine leaves bloomed
- Add the mate flavour to taste
- Strain through the fine chinois
- Cool down and churn.
Pineapple Cubes Compote
1/2 peeled cored pineapple
150 g or mls water
125 g sugar
Few drops of anejo rum
- Cut the pineapple into cubes 4×4 mm.
- Caramelize the sugar in a large saucepan with water and deglazed
- Reduce until the caramel as it turns brown , then add the pineapple and quickly soaked all the pieces evenly.
- 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
- Cut the pineapple flesh into small chunks.
- Place the chunks in a blender or food processor and purée on high speed for 8 minutes.
- Remove the purée from the blender and weigh out 425 g (15 oz) of purée.
- Return the 425 g purée along with the sugar syrup and the xanthan gum to the blender.
- Replace the lid and blend the mixture on the highest setting for a full 10 minutes.
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)
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%
- Place the water into a large saucepan over high heat and bring to a rapid boil.
- 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.
300 g mango puree
200 g sorbet syrup
100 g passion fruit juice
3 leaves gelatine