Spanish Desserts for Fall Australian Gourmet Traveller

Spanish Desserts for Fall
Australian Gourmet Traveller

Australian Gourmet Traveller highlights the flavors of Spain, Catalonia, and Basque Country this month, and we are swooning over their beautiful dessert recipes and photos. Featuring warm and enticing ingredients like cinnamon, almonds, dried figs, and sweet wines, these puddings and pastries are absolutely splendid for fall.

We're especially tempted by the Drunken Almond Cakes – almond meal cakes with cinnamon and sherry syrup – and The Musician, a Catalan cream served with sweet wine, roasted nuts, and dried fruit. Check out the online galleries and if you end up making any of these, let us know how they turned out!

• Spanish Sweets gallery with seven recipes including Drunken Cinnamon Cakes, Tarta de Manzana (Apple Tart), and Orange-Scented Churros with Spiked Hot Chocolate
• Spanish Catalonia gallery including The Musician, a trifle-style crema Catalana
• Spain's Basque Country gallery including Arroz con Leche (Rice Pudding)
• Plus recipes for Polvorones (Almond Shortbreads) and Turrón (Almond Confection)

(Images: Ben Dearnley/Gourmet Traveller)

Comments (2)

"The Musician" sounds like an easy and beautiful dessert to make. I was wondering how I could go about substituting the gelatin leaf with powdered gelatin. Anyone?

posted by MSN on October 15th 2009 at 4:15pm
view MSN's profile

@MSN: Agreed!
This article notes how difficult it is to convert gelatin leaf to powdered gelatin.

This blog says that, "2 teaspoons (or 6.6g if you are nerdy enough to have access to an analytical balance) is the equivalent of one leaf of titanium strength leaf gelatine." Anyone care to weigh in?

posted by lotusmoss on October 16th 2009 at 9:01am
view lotusmoss's profile