The classic creamy dessert of rice slowly cooked in milk with cinnamon and lemon peel. Based on the recipe Soledad kept from “Doña”.
Classic pastry cream (crème pâtissière) made with milk, egg yolks and vanilla, ready to fill cakes and desserts.
The classic French custard sauce, a base cream cooked à la nappe. A professional pastry recipe, calculated per 1 litre of milk.
The classic French pastry cream, the base of countless desserts. A professional pastry recipe, calculated per 1 litre of milk.
Traditional Antioquian natilla made with a ready mix, panela and cinnamon, dusted with ground cinnamon.
Sponge cake soaked in white wine syrup, layered with coconut custard and topped with oven-browned meringue.
