Vive las verduras

Fusion of soups and sponge cakes using vegetables and fruits

Jacob Torreblanca, from the Totel patisserie in Elda (Alicante)

Jacob Torreblanca, from the Totel patisserie in Elda (Alicante), surprised us with desserts featuring a fusion of chocolate and vegetables: "We’re looking for innovation, in terms of both ingredients and presentation", explained the Alicante patissier, who presented a white chocolate egg filled with tomato mousse and fresh cheese and vanilla mousse decorated with silver powder. "Using top quality ingredients you can create a great product, and all that’s left to do is improve it visually, with metallic or crystallized effects", explained Torreblanca, who also suggested a carrot cake with almonds and hazelnuts, or a French macaroon, a very unfamiliar dessert in Spain, filled with onions and aubergines.

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