CUAJADA DE CARNAVAL

ALMOND SOUP WITH PISTACHIOS AND GARLIC CROUTONS
17 de November de 2022
SUSTENTOS FROM GUADIX
17 de November de 2022

Ingredients:

· 100 g of angel hair sweet
· 300 g crushed mantecados
· Soletilla cake with syrup
· Sugar glass
· Ground cinnamon
· 50 g chopped and toasted almonds

For the pastry cream
· 3 egg yolks
· 200 mililiter of milk
· 55 g of sugar
· Cinnamon
· Lemon peel
· 20 g of cornflour

CUAJADA

Escuela de Hostelería La Inmaculada

 

PREPARATION

Step 1: Make the pastry cream and let it cool. Take a fajalauza clay bowl and prepare the dessert as follows.

Step 2: At the bottom of the bowl, place the crushed mantecados and press it, on top of it a layer of pastry cream, then a little angel hair sweet, toasted almonds and ground cinnamon, place on top the soletilla cakes previously soaked in syrup.

Step 3: Repeat this until you reach the top, finishing with mantecado, icing sugar and pattern with ground cinnamon.

 

PLATING

• Serve with a drawing of a pomegranate, made with a stencil and ground cinnamon.

Geoparque RECIPES