Typical sweets

Prince Albert dessert: A Canarian Dessert with Unique History and Taste in La Palma

This unique Canarian dessert has origins and a history dating back to the 1950s, created by the famous baker from La Palma, Matilde Arroyo Felipe. The name “Prince Albert” has two possible explanations: the first is that it was created in honor of Prince Albert’s visit to the island; the second suggests that the name was chosen because of its delicious taste, comparing it to the prince’s beauty.

Originally from La Palma, this dessert is enjoyed cold and has a texture similar to mousse. Its main ingredients include chocolate, sugar, coffee, eggs, hazelnuts, and almonds.

In summary, Prince Albert is a delicious and unique dessert from La Palma, with a fascinating history and a mix of exquisite ingredients. Don’t miss it on your next visit to the Canary Islands!

Discover how to prepare the iconic Principe Alberto from La Palma in the comfort of your home with this detailed recipe

The preparation of the dessert named Prince Albert, although not intrinsically complex, demands meticulous attention to the exact proportions of its components and requires careful observation at each stage of its making.

The recipe involves two distinct sets of ingredients, one intended for the base of the dessert and another that makes up the mousse.

The necessary elements for the dessert base are:

• 2 eggs.
• 200 ml of coffee.
• 30 g of cocoa powder.
• 80 g of sugar.
• 80 g of flour. On the other hand, the components that make up the mousse are:
• 3 eggs.
• 100 g of melting chocolate.
• 60 g of butter.
• 80 g of sugar.
• 50 g of hazelnuts.
• 50 g of almonds. It is essential to strictly follow these indications to achieve an optimal result in the culmination of the Prince Albert dessert, ensuring a satisfactory and quality gastronomic experience.

Procedure for Preparing Prince Albert Dessert

To ensure that this emblematic Canarian dessert achieves the excellence that characterized Matilde’s culinary creations, it is essential to carefully follow the following steps:

Instructions for Base Preparation:

In a bowl, vigorously beat 2 eggs with sugar for about 10 minutes, preferably using a whisk mixer to give the mixture a fluffier texture. Then, add the cocoa powder and flour until a homogeneous mixture is achieved. Preheat the oven to 180 °C and pour the mixture into an oven-appropriate mold, with a thickness of between one and one and a half centimeters. Insert the mixture into the oven once it reaches the desired temperature and bake for about 10 minutes. Once the base baking is finished, remove it and add the coffee. Let it rest separately.

Steps to Create the Mousse:

Roast the hazelnuts and almonds at a temperature of 200 °C for about 8 minutes. Once toasted, remove from heat and let them cool before removing the shells. Crush them into tiny fragments and set them aside. Separate the yolks from the whites of the 3 eggs. Add sugar to the yolks and beat them, then set them aside. Melt the chocolate and butter in a bowl using a double boiler, and once a melted consistency is achieved, add the yolk and sugar mixture, mixing evenly. Beat the whites until stiff peaks form and add the aforementioned previous mixture along with a portion of the crushed nuts. Mix until a homogeneous mass is obtained. Finally, deposit the mousse on the cake base and spread the rest of the crushed nuts on top. It’s essential to refrigerate the dessert for at least 6 hours before serving, ensuring it’s presented at an appropriately cold temperature. Undoubtedly, this native Canarian dessert stands as a delight worthy of satisfying the most exquisite tastes.

Typical Desserts from La Palma: More Than Just Bienmesabe and Principe Alberto

While Bienmesabe and Principe Alberto are the most popular and fundamental desserts of La Palma, there are also other delicacies that can be found in the various typical restaurants of the island. In La Palma, as well as on the other islands, Latin American influences are strongly present in the gastronomy, resulting in a great variety of sweets with Venezuelan and Cuban accents. These dishes have become typical delicacies of the Canary Islands.

Quesillo

Quesillo is a traditional dessert of Canarian cuisine, whose recipe was brought by immigrants from Venezuela, where it originates. For this reason, it is often found on the menus of typical restaurants in La Palma. Despite its name, quesillo does not contain cheese; the name refers only to its shape and yellowish color, which resemble cheese. This dessert is similar to flan and is made from simple ingredients such as eggs, condensed milk, liquid caramel, lemon, and sugar.

As the name suggests, Polvito Uruguayo has its roots in Uruguay and has become one of the most emblematic desserts of the Canary Islands. This sweet is very easy to prepare and requires only a few ingredients: cookies, dulce de leche, butter, sugar, and some crumbled Suspiros de Moya, dry meringues typical of Gran Canaria. Polvito Uruguayo is usually served in individual glass cups to highlight its layers. Canarian Polvito Uruguayo offers the perfect combination of soft and crunchy textures, making any meal special.

Bread with Honey and Almonds or Sopas de Miel is a typical dessert of the island of La Palma, prepared during Carnival. This dessert has its origin in the old sugarcane fields and sugar mills of La Palma, which were established on the island in the 16th century. The “espumarajes,” leftovers of cane sugar or molasses, were used by the workers to make bread soups in the sweet syrup. This practice led to a simple yet delicious recipe that has been passed down from generation to generation in Palmeran families. The dessert is made by soaking slices of bread in the syrup or honey, cooking them over low heat, and mixing them with small pieces of crushed almonds.

Barraquito is a delicious sweet coffee drink very popular in Tenerife and throughout the Canary Islands, including the nearby island of La Palma. It is served in layers, thanks to the different densities of its components, which are, from bottom to top, condensed milk, liqueur, espresso, and foamed milk. It is served in a medium or tall glass and garnished with cinnamon and lemon or lime peel. The liqueur is usually Licor 43, a sweet liqueur with aromas of 43 spices, or a Jamaican coffee liqueur with a hint of vanilla. There is also a non-alcoholic version.