The Catalan TableDesserts & Sweets Recipes
170 recipes found
Chocolate coulant (Forki adaptation)
Chocolate coulant for 8 aluminum molds, with resting in the freezer before baking.
Red Berry Coulis
A smooth and delicate creamy dessert made with fresh red fruits, whole egg, and egg white, which captivates with its velvety texture and slightly tangy flavor.
Apple Douillon Forki (Norman Bourdelot)
The Douillon de Poma is a sweet and crispy parcel that conceals a tender and succulent baked apple inside, infused with water and sugar.
Chocolate Shavings
Chocolate shavings are delicate crispy sheets made with flour and powdered sugar, ideal for decorating cakes with a sweet and elegant touch.
Fabiola with Núria biscuits and chocolate
Núria biscuit cake with chocolate filling and chocolate coating. It must be left in the refrigerator for a few hours; it is best to prepare it the day before.
Flaons de Morella (Without Butter)
The butterless flaons of Morella are sweet and light pastries with a soft and semi-crispy dough, where soft flour and sugar combine to offer a delicate and aromatic bite.
Orange and Chocolate Bombe Gelato - Recipe 8
A refreshing orange sorbet with pieces of fresh orange, combined with a smooth chocolate bonbon that melts in the mouth.
Creamy fruit ice cream (not popsicles)
Creamy fruit ice cream made with a dairy base, aged and churned with the fruit added at the end.
Yogurt Gelato
Creamy yogurt gelato made with whole milk, characterized by its silky texture and delicate lactic flavor.
Kefir Gelato
A creamy kefir ice cream with the smooth texture of 35% liquid cream, perfect for enjoying a slightly tangy and refreshing flavor.
Mascarpone Gelato - Recipe 7
A smooth and creamy mascarpone gelato made with egg yolks and 35% cream, ideal for enjoying a decadent and rich-flavored dessert.
Mató and Honey Ice Cream
Creamy mató gelato, sweetened with hints of soft honey, offering a blend of delicate and refreshing textures.