Both the quesadilla (from El Hierro) and the Príncipe Alberto (from La Palma) are two wonderful desserts from the Canary Islands. Find out how to make them at home.
The recipes that we present in this post are two typical dessert recipes from the gastronomy of the Canary Islands, specifically from the Island of La Palma and the Island of Iron. They are two very rich desserts, easy to make and that you will surely like.
Do you dare to try them? Here are the ingredients and the steps to make them.
Príncipe Alberto is a typical dessert from the Island of La Palma; it is a delicious dessert especially for chocolate lovers. Although it is traditional from the Palmera Island, it is well known and elaborated in all the Canary Islands. It is easy to make and is very rich.
- 300 grams of dark melting chocolate.
- 80 grams of white sugar.
- 80 grams of icing sugar.
- 4 eggs.
- 100 grams of crispy almonds.
- 150 grams of butter.
- 400 grams of sponge cake or tongues.
- 250ml of coffee.
- 200 ml. of liquid cream.
- In a saucepan or heater, put the chopped chocolate on the fire to melt it. Add the butter along with the chocolate to melt it as well. While they melt, we are stirring and we also add the icing sugar and keep the fire soft.
- When everything is well melted, add the cream and continue cooking and stirring for about five minutes over low heat. In a bowl, beat the four yolks well and add them to the melted chocolate that we still have cooking and, without stopping stirring, we mix them with the chocolate.
- Turn off the heat and beat the egg whites until stiff with the sugar. Gradually incorporate the whipped egg whites to mix them with the chocolate with enveloping and smooth movements.
- We are putting the coffee pot on the fire to make the coffee. We put the coffee in a deep plate to wet the biscuits. We take a mold or container in which we are going to make the dessert and we assemble the dessert in layers.
- The first layer will be chocolate, the second layer of sponge cake moistened in coffee, the third layer of chocolate, the next layer of almond crunch. We will continue this order until we finish with all the ingredients.
- We will take into account that the last layer should be chocolate and crunchy almonds. Once all the dessert is done, we will put the mold in the fridge to taste it cold.
When presenting it, we will break Prince Albert pieces into individual plates. Prince Albert can be presented in individual glasses as well. To present it in glasses we will assemble the dessert following the same steps.
The quesadilla is a traditional dessert from the Isla Del Hierro; it is made with typical artisan cheese from the Island. In this recipe we have made the quesadilla with fresh goat cheese and it is very tasty.
- Half a kilo of fresh goat cheese.
- 100 grams of plain wheat flour.
- 2 eggs.
- 300 grams of white sugar.
- The grated skin of a lemon.
- A teaspoon of matalahúva grains.
- A teaspoon of ground cinnamon.
- A teaspoon of honey.
- We crumble the cheese well. Mix the cheese with the flour and make dough. In a bowl or bowl, beat the eggs well. Add the beaten eggs to the dough and mix everything well.
- Add the grated lemon peel, cinnamon, matalahúga grains, honey, and sugar to the dough and stir well. We knead everything together with our hands. Once the dough is done, let it rest for about 15 minutes.
- Grease the walls and bottom of the mold with a little butter. Pour the dough into the mold. We can use small individual molds with the typical shape of Herreñas quesadillas.
- Preheat the oven to a temperature of 180ºC for 10 minutes. Put the mold in the oven and cook the quesadilla for 25 minutes at a temperature of 180ºC and heat up and down.
- When golden brown, remove the quesadilla from the oven. Let the quesadilla cool and once cold we can remove it from the mold.
- We serve the quesadilla in portions and individual plates.
Enjoy your meal!