Opened in 2000, the restaurant in Barcelona serves only Desserts. The establishment is the first of its kind worldwide.
Recipe for EspaiSucre's Yoghurt Dessert
Dried hibiscus flowers
Strawberry ice cream
For the lemon foam:
500ml lemon juice
2 tbsp sugar
5g soya lecithin
Pour boiling water over the hibiscus flowers and let the 'tea' steep for four minutes. Strain the liquid through a sieve. Cut the pineapple into cubes, drop them into the cooled-down tea and let them soak for six hours.
Whisk together the lemon juice, sugar and soya lecithin with a hand blender until the mixture has the consistency of a snow-like foam.
Put two large spoonfuls of yoghurt onto a dessert plate and spread it around a little. Add four small dollops of raspberry jam to the the outer rim of the yoghurt and place the cubes of tea-soaked pineapple in the middle. Top with a scoop of strawberry ice cream and garnish with the lemon foam.
This recipe came to courtesy of Ricard Martínez, pastry chef at EspaiSucre Restaurant in Barcelona.