‘Dulces Pasos”, is the dessert Mr Betancourt created for our Pazo Pegullal Albariño wine.
It all started here, in Nassau….
Angel was the Executive Pastry Chef at Dune, famous Jean Georges’ chef restaurant located at Ocean Club, a luxury Four Seasons resort in Paradise Island, The Bahamas.
Angel and myself become very good friends indeed. One day he told me he wanted to create a dessert with our wine. I was thrilled, of course!. And that is how Dulces Pasos was born: “ Out of friendship and the love we share from our respective professions, this succulent dessert was created.”
He used part of the accents of our wine to create this masterpiece.
Ingredients: Acacia Honey, Salted caramel chocolate Cremeux, White Peach Espuma, Compressed Apricots, White Peach cake, Pazo Pegullal gelatin and Pazo Pegullal Honey veil with gold sprinkles.
‘I wanted to replicate the bright golden color of Pazo Pegullal wine in Dulces Pasos. I covered my whole delicate creation with a crusty honey veil to protect it from the “rain”; Galicia, where the vineyard is located is a very rainy region. I spent some time in my youth leaving & working in La Coruña, Nothern Galicia. Creating this dessert was in part revving the great time I had over there.
‘ I added the Salt flavor because it remind me, how the Atlantic Ocean attacks the Galician seashore the whole winter, and leaves this salty wet smell constantly lingering in the air you breathe over there. I created the Pazo Pegullal gelatin, cause the gelatin similes that moisture & refreshing feeling I get, every time I taste Pazo wine or I visit the Galician region.
‘As Angel states “ Dulces Pasos was born inspired by the flavor profile of Pazo Pegullal Albariño White wine and the terrain of the vineyard”.
If you want to know more about Angel visit his website:
angelrbetancourt.com