The Catalan TableDesserts & Sweets Recipes
170 recipes found
Blackcurrant Cake
You must have a butter-enriched dough base prepared the day before.
Chocolate Cake with Walnuts
A chocolate cake with walnuts, featuring a delicate and fluffy texture, made with egg whites, 70% chocolate, and sifted flour, embodying the sweet tradition of French pastry-making.
Magnum Chicken
A creamy textured ice cream made with milk and liquid cream, covered with a thick and crunchy layer of chocolate.
Easy Fruit Popsicles
Refreshing ice pops with a sweet and balanced flavor, made with forest fruits and strawberries, perfectly softened with a touch of sugar.
Baked Apple
Stuffed and baked apples with honey, butter, liqueur and citrus aromas, with the tops and part of the cores reserved to cover them before baking.
Nougat Semifreddo Recipe by Thierry Marx
A creamy semifreddo made with nougat, ideal for dessert, featuring a smooth and delicate texture that melts in the mouth.
Citrus Sorbet
Citrus sorbet formulated by Angelo Corvitto, with one version to serve from a display case at -11 °C and another to serve from a domestic freezer at -18 °C. The process includes pasteurization, cooling, maturation, churning, and an alternative without an ice cream maker.
Vanilla and Cocoa Sorbet
A smooth and refreshing vanilla sorbet accented with hints of cocoa, made with water and 35% fat liquid cream for a creamy yet light texture.
Fruit sorbets made from a base syrup
Recipe for sorbets made from a previously matured base syrup, with instructions for preparing them using an ice cream maker or in the freezer, and with the base syrup formulation.
Stragiatela
Creamy stracciatella gelato with a hint of sweetness, where fine shavings of bitter chocolate delicately blend with every spoonful.
Strudel
A golden and crispy strudel on the outside with a smooth filling thanks to the egg and medium-strength flour that give it a spongy and satisfying texture.