Our special guest chef, Rodriguez, is a former top Spanish chef who, after selling his restaurant, went around the world collecting traditional and family recipes which he now teaches at his private culinary classes.

He does not publish them on the internet and we are delighted and proud that he has offered to publish one each month exclusively on our newsletter.

This month he has selected one from the French island of Martinique. The dessert, including the flambéed pineapple was shown to him by the mother of his French friend, Eric, in their home. It was a speciality dish, passed down through the family. She was a lovely person, explained Rodriguez.


Orange de Martinique

Orange cream dessert served in a wine glass, topped with finely chopped fresh mango and pineapple. To finish, the glass is then surrounded by finely sliced flambéed pineapple dusted with icing sugar.

Orange cream recipe is below.



The Orange Filling, called a Crémeux in French (which literally means “creamy”) is between a cream and orange curd filling.

Milk or cream, which would normally be used, is replaced with orange juice. The only difference to an orange curd is the addition of cornstarch to thicken the cream.


To make this filling, you will need:

Eggs: 4 at room temperature

Caster Sugar: 60grams or fine white sugar

Cornstarch: or corn flour. 25grams

Oranges: 3 large, fresh oranges that are juiced and zested. Needs to make 300ml

Butter: 115grams unsalted, soft and at room temperature

Icing sugar: to dust

Electric hand blender



  • First, Zest and Juice the Oranges. Set aside the Zest (this will be added to the cream at the end) and place the Juice in a small pot after pouring through a thin mesh sieve.
  • Place the Orange Juice on the stove and heat up on low heat until you get a simmer.
  • While the orange juice is heating up, whisk together the Eggs, Sugar and Cornstarch in a separate bowl. Whisk until all smooth and no lumps remain.
  • Once the Orange Juice is hot, slowly pour it over the Eggs/Sugar/Cornstarch while whisking. Whisk for a few seconds until smooth.
  • Pour all the liquid back into the Pot and place it back on the stove on a low to medium heat. Keep whisking until the liquid starts to thicken. Stop when you reach a boil to make sure the eggs are fully cooked.  Remove the cream from the stove as soon as you get the desired consistency. Once the cream is cooked, transfer into a clean jug, and then when cooled to around 40 c add the soft Butter and orange zest. Blend in with an electric hand blender.
  • Spoon into dessert glasses and leave in the fridge to set for at least 2 to 3 hours – or up to 24 hours before needed.


The flambéed pineapple.

With a sharp knife remove all the exterior of the pineapple and place into as dish.

Pour two or three dessert spoons of Martinique rum over the pineapple. In a safe area ignite any rum remaining in the base of the dish. Place the pineapple on a cutting board and, working around the exterior of the pineapple, carve into fine slices.

Now to present the dish, place the orange-filled glasses on serving plates, place the slices of pineapple in a circle around each glass, with finely-topped mango on top of the orange cream and lightly dust with icing sugar.

Finished and ready to serve. Voilá ~ a perfect dessert for Valentine’s Day.

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