Taste Atlas, a website known for highlighting traditional recipes, announced the world's best desserts. Here are the world's best desserts...
Taste Atlas, a website known for highlighting traditional recipes, announced the world's best desserts. Here are the world's best desserts...
Macroud el louise is an Algerian cookie made with almonds, eggs, sugar and orange juice. These cookies are baked until lightly browned and then tossed in sugar powder to coat them completely.
Pastel de nata is a traditional Portuguese egg custard tart that is popular around the world. It is believed that for best results, the filling should not be too sweet, nor should it contain lemon or vanilla flavoring. Instead, the tarts should be sprinkled with cinnamon and ideally served with a cup of coffee.
Pastel de Belém is a traditional Portuguese egg custard tart and forerunner of the famous pastel de nata. The tarts are made with milk, eggs, sugar, lemon and is made from a pastry shell filled with a cinnamon mixture.
The first recipe for Pastel de Belém dates back to 1837, when it was produced by the monks of the Jerónimos monastery.
Petticoat Tails earned their distinctive name and distinctive shape by resembling the pieces of cloth used to create elaborate 16th-century Petticoat Tails, including that of Mary Queen of Scots, who is said to have been particularly fond of these sweet, buttery shortbread biscuits.
However, another theory claims that their name may be derived from petits cotés, the old French term for small biscuits.
It is a traditional British ice cream associated with Cornwall, although it is sold in supermarkets in the UK. This ice cream is made with Cornish whole milk, eggs and cream. The use of Cornish clotted cream gives the ice cream a unique flavor and velvety consistency.
This coffee-soaked dessert covered with mascarpone cream occupies an iconic position among Italian desserts. Its name derives from the phrase tirami sù, an Italian expression that literally means take me, referring to the invigorating effects of sugar, liqueur and coffee.
These thin crepes are made with wheat flour and originate from the Brittany region of France. Despite being a staple and national dish of French cuisine, crepes are so popular that they have spread worldwide since the early 20th century, when white wheat flour became affordable.
This traditional egg custard dessert consists of egg yolks, cream, sugar and vanilla with a hard, burnt, toffee shell. The combination is cooked, transferred to molds, boiled bain-marie style and then cooled thoroughly. The cooled custard is typically placed on wide, flat plates and then covered with brown sugar, which is caramelized with a blowtorch.
It is believed that ice cream originates from the city of Maraş - hence the name - and what really sets it apart from other varieties is its resistance to melting and especially its dense, chewy texture. These qualities are achieved by adding two thickening agents to the basic mixture of milk and sugar: Gum Arabic, also known as mastic resin, and salep, a type of flour made from the root of the ancient purple orchid.
Dulce de leche is a type of condensed milk dessert from Argentina and Uruguay. Traditionally, it is made by heating sweetened cow's milk until it caramelizes and reaches a thick, spreadable consistency.