Receita de Natal 2011

The basis of this easy recipe is a product invented and made exclusively in the Algarve: the ice-cream called “cream of dried Algarvian fig”, produced by «Delizia», in Tavira.

First, I would like to talk a little about this regional ice-cream business. Its first base was opened, surprisingly, in the middle of winter, under Cláudio David Guerreiro, on 1st December 2000, in Tavira’s old municipal market.

Four years later, the business expanded to Cabanas de Tavira where Guerreiro began producing homemade-type ice-creams and sorbets – the kind that involved 100% fruit, as well as savoury, aromatic, herbal and spicy varieties. He even created an ice-cream for diabetics!

Cláudio David Guerreiro did all his professional training in Portugal, but in 2007 he decided to travel to Italy, to perfect his knowledge with a master of traditional ice-creams. It was a move that reaped great rewards.

In 2010, Guerreiro was the first Portuguese to be invited to represent his country in the «Sherbeth Festival» - the largest international festival of homemade ice-cream that takes place in Sicily and receives more than 200.000 visitors over four days – in which roughly 25 TONS of ice-cream are consumed!

He took with him a flavour that he’d christened «Crème Algarvio» to represent Portugal – an ice-cream made of carob, almond and fig juice.

In May this year, Guerreiro won the international ice-cream competition of the Mediterranean, «Procopio de Coltelli», with a flavour dubbed «Creme de Figo Seco do Algarve».

Unfortunately though, despite the award, very little was heard of Cláudio’s prowess. Thus, we hope to redress the balance with this recipe – and say “well done!” to an award-winning Algarve success story. Ah, and you can buy half litre tubs of this stunningly delicious ice-cream in Cabanas de Tavira for just €7. Now for the recipe!

Vacherin Algarvio

For 4/5 people you need the whites of 4 eggs; 120 grams of sugar; 200 grams of «Delizia» ice-cream.

Once you’ve separated the eggs, add 60 grams of sugar to the whites, and beat them to firm peaks. Then add the rest of the sugar, and heat the oven to 120º. Spread greaseproof paper over a flat dish, and using a confectioner’s bag, squeeze small circles of the egg white mixture over the dish (between 6-8 in all).

Leave to cook in the oven for 45 minutes, then leave to cool for 2 hours. Finally, when you’re ready to create the dessert, fill the circles of what are now meringues with ice-cream, making many layers. You can add strawberries, raspberries or Chantilly cream. With a little bit of effort, you can make a dessert worthy of any great chef! Happy Christmas!