Experience Puerto Vallarta, Mexico

¿Por qué no terminar esta semana llena de retos y objetivos alcanzados, con esta deliciosa receta. Consiéntase con esta copa de frutas, cortesía de Restaurante Emiliano de Casa Velas. ¡Que lo disfrute! / Why not endind this week with a fantastic treat and celebrate all your goal achieved!! We share with you this absolutely delicious recipe. Courtesy of Emiliano Restaurant, from Casa Velas!

 
SPA Fruit Plate with Grapefruit Confit and Beet Yogurt Parfait with Coconut Foam

Ingredients:

Papaya 25 gr. | Pineapple 25 gr. | Cantaloupe 25 gr. | Watermelon 25 gr. | Grapefruit 15 gr | Pitajaya (Dragon Fruit) 10 gr | Agave Syrup 5 ml | Beet 10 gr | Plain Yogurt 30 ml | Coconut Milk 10 ml | Coconut Cream 10 ml | Coconut Water 10 ml | 1/2 Cinnamon Stick | Water ¾ liter | Sugar 200 gr

Directions:

To make grapefruit confit, peel grapefruit and cut it into small strips. In a small saucepan over medium-low heat, simmer grapefruit, sugar and water until it reduces by about 20%.

To make the coconut foam, heat coconut cream, coconut milk and coconut water with the cinnamon stick until it becomes light and airy. Pour into a siphon and allow to cool before adding to yogurt parfait.

In the blender, blend beet with yogurt and agave syrup.

Slice papaya, pineapple, cantaloupe and watermelon into equal-size, large flat squares and stack to form a tower on one end of plate.

Cube pitajaya (dragon fruit) into 1 cm cubes. Place small spoonfuls of grapefruit confit in a line next to the tower of fruit and place a cube of pitaya on top of each one. Drizzle grapefruit confit onto fruit tower and use to decorate plate.

Pour beet yogurt mixture into parfait, cocktail or champagne glass and top with coconut foam.

Place at opposite end of plate from fruit tower.

Enjoy! 

Plato de frutas spa y copa de yogurt de betabel y espuma de coco

 Ingredientes

Papaya 25 gr. | Piña 25 gr. | Melón cantalup 25 gr. | Sandía 25 gr | Toronja 15 gr. | Pitajaya 10 gr. | Miel de agave 5 ml. | Betabel 10 gr. | Yogurt natural 30 ml. | Leche de coco 10 ml | Crema de coco 10 ml. | Agua de coco 10 ml. | Canela entera ½ pza. | Agua ¾ litro | Azúcar 200 gr

Procedimiento:

Para confitar la toronja, deberá de pelarse y cortar en julianas, cocer en jarabe a base de agua y azúcar hasta reducir a un 80%.

Licuar el betabel con yogurt natural y miel, vertir en la copa. Para la espuma de coco, calentar la crema junto con la  leche y el agua de coco con la pieza de canela. Vertir en un recipiente para dejar enfriar antes de incorporarlo en la copa de yogurt.

Cortar la fruta en forma de láminas y montar en forma de torre. Cortar la pitaya en pequeños cubitos. Para montar, coloque pequeñas cucharadas del confite de toronja formando una línea, y coloque un cubito de pitalla sobre cada ‘gota’ de confite. A un extremo de la línea formada, coloque la fruta formando una torre, adornando con confite. Colocar la copa de betabel con espuma de coco en el otro extremo de la línea de confite. ¡Que lo disfrute!

[English version see below.]

Cortesía de/Courtesy: Restaurante Emiliano | Casa Velas Hotel Boutique

Sorbete de Maracuyá

Ingredientes:

Pulpa de maracuya 250 gr | Agua 175 ml | Azúcar 125 gr | Hielo frapé lo necesario | Sal de grano lo necesario

Procedimiento:

Calentar el agua, al primer herbor agregar el azucar y mezclar hasta disolverse.  Retirar del fuego y agregar la pulpa de maracuya , colocar en un recipiente cilindrico y dejar enfriar.

Colocar como base , un recipiente de mayor tamaño que el que contiene la mezcla de maracuya, vertir el hielo y vertir sal para endurecer el hielo.  Girar el recipiente de encima mientras baja el liquido de las paredes, con una pala pastelera hasta que se forme la consistencia de sorbete. ¡Que lo disfrute!

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Passion Fruit Sorbet

Ingredients:

Passion fruit 250 gr | water 175 ml | sugar 125 gr | shaved ice as necessary | salt as necessary

Procedure:

Heat the water until it begins to boil, then add the sugar and stir until fully diluted.

Turn off heat and add the passion fruit pulp, stirring well.

Place the mixture in a cylindrical container and let cool to room temperature.

Pour the ice into a bowl or container large enough to hold the container of passion fruit mixture, and surround the ice with a layer of the coarse salt (salt helps the ice to stay firm and keeps it from melting).

Place the cylinder with the passion fruit mixture in the larger bowl.

Turn the cylinder while stirring the passion fruit mixture with a rubber spatula, scraping down the sides until a firm consistency is reached.

Scoop into small bowls or cocktail glasses, garnish with mint and enjoy!

The weekend is around the corner. Bring a little bit of Grand Velas Riviera Nayarit to your table and delight the people you love with this exquisite recipe:

Duo of Filet Mignon and Mahi-Mahi over Roasted Vegetable Ragout with Mushrooms Glazed in Cabernet Sauce.

[The recipe is for one portion].

Ingredients:

6 oz. piece of Filet mignon | 3 oz. piece of Mahi-Mahi or other firm, white-flesh fish | ½ cup zucchini chopped into ½ inch cubes | ½ cup chopped, assorted color bell peppers, cut into ½ inch cubes | 1/3 cup sliced mushrooms | 3 medium asparagus stalks | salt and pepper to taste | olive oil for sautéing | 2 tbs. butter at room temperature | ¼ cup plus one tablespoon veal stock | ¼ cup plus one tablespoon good quality Cabernet Sauvignon

Preparation:
If you have not already done so, wash and slice vegetables (minus mushrooms and asparagus) into ½ inch cubes. In a heavy skillet, sauté the zucchini and bell peppers in olive oil over medium heat to desired doneness. Season with salt and pepper and set aside (keep warm).

Season steak and mahi-mahi with salt and pepper and sear on the grill or grill pan on each side and transfer to oven-safe pan. Place pan in oven preheated to 350 degrees for 8 minutes to finish cooking.

In the same skillet that the vegetables were cooked in, reduce veal stock for 2-3 minutes over medium heat. Add wine and room-temperature butter. Season with salt and pepper and reduce to desired consistency.

While sauce is reducing, season asparagus and mushrooms with salt and pepper and grill to desired doneness. Glaze mushrooms with wine sauce.

Plate your dish by making a small mound of the roasted vegetables and grilled asparagus in the center, topped by the Mahi-Mahi. To the side place the filet mignon surrounded by the glazed mushrooms.

Bon apetit!