“Fair of the Flowers” (Feria de las Flores)
FOR THE DISH
Cherry blossom mousse, elderflower mousse, and rose mousse: see recipe below
Cherry sorbet: see recipe below
Chocolate blossom branch: see recipe below
Vanilla tuile: see recipe below
Rose meringue mosaic: see recipe below
Edible blue pansies: for garnish
FOR THE CHERRY BLOSSOM, ELDERFLOWER, AND ROSE MOUSSES
Heavy cream: 220 g (divided)
Silver leaf gelatin: 6 g (bloomed in cold water)
White chocolate: 220 g (chopped)
Cherry blossom compote: 10 g
Elderflower syrup or St. Germain: 10 g
Rose water: 10 g
Cocoa butter spray: for finishing
FOR THE CHERRY SORBET
Cherry purée or pulp: 1 kg
Water: 400 g
Dextrose or glucose syrup: 200 g
Cane sugar: 280 g
Sorbet stabilizer (such as Cremodan): 8 g
FOR THE CHOCOLATE BLOSSOM BRANCH
Milk chocolate: melted
Crushed ice
Fondant or gum paste flowers (cherry blossom shapes)
FOR THE VANILLA TUILE
All purpose flour: 60 g
Egg whites: 50 g
Unsalted butter: 50 g (room temperature)
Sugar: 50 g
Salt: 1 g
Vanilla paste: 2 g
FOR THE ROSE MERINGUE MOSAIC
Egg whites: 50 g
Cane sugar: 100 g
Rose water: 10 g
Fresh apple blossoms (or other edible flowers)
Inspired by Medellín’s annual Feria de las Flores (Festival of Flowers), this dessert from chef Juan Manuel “Juanma” Barrientos at elcielo layers cherry blossom, elderflower, and rose into mousses, sorbet, and delicate garnishes.
The recipe serves one, in keeping with elcielo’s tasting menu format. While the sub-recipes yield more than a single portion, they’re designed to hold well, allowing you to scale thoughtfully for additional diners.
- Whip the egg whites with sugar and rose water until stiff peaks form.
- Spread a thin layer of meringue on a Silpat- or parchment-lined tray.
- Press edible flowers into the surface.
- Dry in the oven at 175°F (80°C) for 1–1.5 hours, until crisp.
- Combine cherry purée, water, dextrose, sugar, and sorbet stabilizer in a pot.
- Bring to a boil to activate the stabilizer.
- Cool, then churn in an ice cream maker.
- Freeze until firm.
- Heat half of the heavy cream in a small pot until just below boiling.
- Remove from heat, add the bloomed gelatin and chopped white chocolate, and stir until smooth to form a ganache base.
- Cool to room temperature.
- Whip the remaining cream to soft peaks.
- Fold the ganache into the whipped cream in batches to preserve airiness.
- Divide into three equal portions and flavor separately with cherry blossom compote, elderflower syrup, and rose water.
- Pipe into silicone sphere molds and freeze until solid.
- Once frozen, unmold and lightly spray with cocoa butter if desired.
- Keep frozen until plating.
- Mix the flour, egg whites, butter, sugar, salt, and vanilla paste until smooth.
- Spread thinly onto silicone flower molds or parchment.
- Bake at 330°F (165°C) for about 4 minutes, until lightly golden.
- Cool before using.
- Fill a piping bag with melted milk chocolate.
- Pipe branch-like shapes over a tray of crushed ice so the chocolate solidifies with natural texture.
- Place fondant flowers on the branches to resemble cherry blossoms.
- Arrange the three floral mousses in a triangle on a chilled plate.
- Garnish with a scoop of cherry sorbet, a chocolate blossom branch, tuile pieces, shards of rose meringue mosaic, and pansies for color.
- Serve immediately.
