Misti. Héctor Solís at La Picantería de Surquillo
Fiesta and La Picantería are the two brands that showcase the cuisine of Héctor Solís, a chef fundamentally focused on the quality of the product, the care of the processes and the defense of the forms of Chiclayo cuisine, in the north of the country.
La Rubia and La Pelirroja are the two beers that are made in the production plant located inside La Picantería de Surquillo.
Ingredients for the alfajor
- 720 g of flour.
- 300g of butter.
- 8 g of salt.
- 150 ml of sparkling water.
Ingredients for ice cream cheese
- 9 cans of evaporated milk.
- 6 cans of condensed milk.
- 1 vaina de vainilla.
- 2 cocos.
- Cinnamon and cloves to taste.
Ingredients for The Redhead's Honey
- 250 ml of La Pelirroja beer.
- 100g of white sugar.
Making the alfajor
- Beat the flour, butter, salt, add the sparkling water in a stream and bake at 180°C.
Making frozen cheese
- Bring to a boil in a saucepan. Place fresh milk, condensed milk, evaporated milk, coconut and cinnamon.
- Beat the egg yolks with the cornstarch, sugar and vanilla.
- Mix both preparations, cook until thick and freeze in a mold.
Making La Pelirroja honey
- Place the La Pelirroja beer and white sugar in a saucepan over low heat and stir until the sugar dissolves.
- Wait for the mixture to reduce.
Assembly and plating
- Cut the alfajor cookies to the size of the ice cream cheese and with the help of the blowtorch stick the alfajor to the ice cream cheese (as if it were a sandwich).
- Freeze for 10 hours, then cut into a triangle shape.
- Place a portion of the sandwich in the center of the plate and drizzle with La Pelirroja honey and decorate with spun cotton candy.