Farofias – is this dessert a french influence?

A winning dessert, it’s impossible to eat just a portion.

It belongs to the traditional cuisine of the Estremadura region (where Lisbon is located), however as you will see, it resembles to the oeufs à la neige from the French cuisine, but instead of the caramel/praliné on top we use cinnamon powder, and we poach the whites in milk.
There is another Portuguese recipe, a conventual one called “Nuvens do Céu” (can be translated as Heaven’s Clouds) from an Alentejo’s Convent that uses chopped almonds and walnuts on top.

I am not an expert in cuisine’s history, so I can only make suppositions: were the French invasions back in 1807 responsible for this influence, or the other way around once the convent dates back to the XVII century? (If anyone knows please share it)

Curiosities aside let’s start this magnificent dessert, you will need:

250 g of sugar
6 eggs
1 1/2 tsp cornstarch
1125 ml of milk
1 lemon peel
1 cinnamon stick
cinnamon

1. Separate the whites and the yolks.
2. Whisk the whites into very stiff peaks. Add 50 g of sugar and continue to whisk.
3. In a sauce pan pour the milk, add the sugar, the lemon peel and the cinnamon stick. Bring to a medium heat.
4. When it starts to boil reduce temperature, it should boils gently.
5. With two soup spoons form the “quenelles” and poach it on the milk.
6. Turn the “quenelles” both sides to allow them to cook.
7. Remove it from the milk, and place it on a strainer, allow it to drain.
8. In a small bowl add the cornstarch and a couple of tablespoons of milk and stir, add the egg yolks and whisk.
9. Very carefully spoon some of the hot milk into this mixture and stir.
10. Add the mixture of milk, eggs yolks and cornstarch to the milk in the sauce pan. Stir and take it to a low heat. Allow the mixture to become thicker.
12. Place the poached egg whites on a large bowl
13. Pour the egg cream on top.
14. Sprinkle with cinnamon

farofias2

 

Bom proveito! (Enjoy it!)

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