Traditional almond tart, made with paste of almonds, sugar, eggs and flour. The perfect companion for “helado de turrón”
Ours is made with puff pastry and pastry cream with thin sliced glazed apple on top. Simple and delicious
Take some egg yolks, stir softly and add sugar, a bit of milk, extra eggs, and slow bain-marie cooking; top it with a crusty flambé custard of natural raw sugar when served
There is really no need for details with this one!
If you come and visit us, nougat ice cream is a must. Made with real “turrón de Jijona” brought from Spain, and prepared with dedication and care. Ask for a scoop of ice cream in any of our other desserts if you want!
Thin layer of base cake, then deliciously layered milk, white and dark chocolate mousse, covered in a dark chocolate bath.
Records of this popular Spanish dessert are found since XVI century, to give a better use of discarded old bread. The Easter Spanish dessert for excellence. Old bread bathed in beaten milk and eggs, once fried topped with sugar, cinnamon and caramel, then soaked in wine (this is the Manchega part). Turrón ice-cream is the perfect match for this dessert for two.