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Travel is a way of life for Chef Jorge Valderrama. He holds culinary diplomas from schools in Santiago and Lima, Peru. His career is punctuated by working and training in diverse destinations. For instance,
However, he never forgets he is from Peru. Jorge has a great interest in Peruvian and Latin American cuisine.
“I feel very identified with Latin American cuisines, and always enjoy sharing the flavors and memories of my past.” Jorge Valderrama
Now, Jorge is the chef onboard Bali yacht charter vessel DUNIA BARU. This is a wooden 51 meter motor-sailor built in 2014. It is designed in the traditional Indonesian Phinisi style. Accordingly, Phinisi yachts are wide and stable for cruising in comfort. This wooden superyacht accommodates 14 guests in 7 spacious and well-appointed staterooms.
Jorge is proud to incorporate locally-sourced Balinese foods into his menus.
“When cooking I always prioritize using the best and freshest product available. This enables me to create a diverse and creative menu while catering towards guests’ preferences.”
We present his recipe for Bali-inspired Tiramisu, as an illustration of Jorge’s talents.
“This is a simple tiramisu recipe which I’ve modified using some local ingredients from Bali’s markets. The use of palm sugar adds a toffee like flavor which blends very well with the coffee and creamy cheese mix.”
200 gram package lady finger biscuits
2 tbsp. bitter cocoa powder
2 cups strong brewed balinese coffee (Balikopi)
Two tablespoons coconut arak
2 tbsp. coconut sugar
1 cup mascarpone cheese
¾ cup cream cheese
½ cup palm sugar, shaved and dissolved in ½ cup of boiling water until thick.
Whisk together mascarpone and cream cheese. Keep whisking and slowly add the thick palm sugar syrup until the mix is smooth. Keep mix in the fridge.
Mix all soak ingredients and keep aside.
Lay down lady fingers on a baking tray until creating an even layer.
Spoon the soak mix on the lady fingers until evenly soaked but not too much to avoid breaking.
A thick layer of the filling
Another layer of lady fingers and repeat the soaking process
The rest of the filling on top
Sprinkle cocao powder on top and keep in the fridge for 3 hours before serving.
Plate and ENJOY!!!
This entry was posted in Yacht Charter Educational and tagged wooden sailing yacht, the superyacht experience, foodies, gourmet chef, plate it, tiramisu recipe, Peruvian chef, superyacht chef, Dunia Baru, Phinisi yachts, Jorge ValderramaPosted on