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(Votes count 466)

(Rating average 3,02)

One of Gijón typical desserts according to its traditional recipe.


After having put the isinglass in cold water (between fifteen and twenty minutes, to soften), mix it well with hot milk, egg yolks, egg and 50 gr. sugar in a saucepan, adding a few drops less than half a glass of white rum. Put it in cold-storage until it curdles (about an hour).

Prepare a circular mould (about the size of a plate) a couple of fingers in height. Line it with a thin layer of sponge cake, covered in fondant. Turn it over, so that chocolate stays in contact with the mould. Line also the sides with a sponge cake strip.

Place the mixture that was in cold-storage in bain mairie, until it gets somewhat liquid, but dont let it heat. Meanwhile, whip 1/4 litre of heavy cream with 50 gr. sugar. Add the contents of the saucepan carefully, also adding a few bits of shredded Jijona Turrón (Almond Nougat).

To prevent curdling, pour mixture into the mould quickly and cover with a new layer of sponge cake (without fondant). Put it in the fridge for twenty-four hours (at about 10 °C below zero). Take it out, turning it over on a dish. Decorate that side with a chantilly cream crown, placing some Maraschino cherries on top.
  • 1 dl. hot milk.
  • 1/4 l. cold milk.
  • 1 egg yolk and 1 whole egg.
  • 10 gr. isinglass (gelatine).
  • Bacardi White Rum.
  • Fondant for coating.
  • Sponge cake (thin sponge cake in basic confectionary like the one used for a Swiss roll. It can be replaced by sponge fingers arranged in a layer).
  • 1/4 l. heavy cream.
  • 100 gr. sugar.
  • 100 gr. Jijona Turrón (Almond Nougat).
  • Chantilly cream.
  • Maraschino cherry.
Category Desserts