Category Archives: Desserts

Chocolate mousse with red fruit coulis

Chocolate Mousse is always an excellent dessert, specially in most of the restaurants in Lisbon. At our cooking classes its not common on the basic way while this recipe is a success on the Gourmet Class due to special touches.

Chocolate Mousse Red Fruits Coulis

The oldest evidence of chocolate as a beverage dating back to 1900 BC in Mokaya ( Guatemala and Mexico ). Its a fact that the majority of Mesoamerican people worked into chocolate beverages. Civilizations such as Maya and Aztecs in South America have their records of this delicious ingredient.

What we made was to give a special touch on the cooking process and getting a different texture and flavor. The blend of the red fruits coulis and chocolate you get a little bit of the acidity but also the sweet in your mouth. Take a look on the recipe.


  • 50 g. flour
  • 200 g. Sugar
  • 150 g. butter
  • 250 g. chocolate
  • 6 Eggs
  • 450 g. Red fruits
  • 50 g. sugar
  • Lemon
  • 3 g. Gum / Xanthan

Preparation of the Chocolate Mousse

Grease a removable bottom shape about 22cm in diameter. Note: if you prefer you can also do it in individual doses, adjusting the amount on each portion ). Melt the chocolate in a water bath. With the magic wand beat 18 0g of sugar, the egg yolks and the butter till obtaining a whitish cream. Add the previously melted chocolate and finally the flour.

Beat the egg whites with a pinch of salt and remaining sugar and wrap in the mixture. Bake at 200 ° C for about 10 minutes. As soon as this time passes let the “mousse” cool about 5 minutes inside the shape.

Preparation of Coulis:

Grind the red fruits to a liquid preparation and strain. With a magic wand mix the sugar, a few drops of lemon and the xanthan gum. Store the preparation in the refrigerator for at least 30 minutes (check the texture). Serve the chocolate mousse in the oven with the red fruit coulis.

This is not a traditional recipe of Portugal, however people love it on our Gourmet Classes when we make it.

Abade de Priscos Pudding

Abade de Priscos Pudding is related with the history of Santiago de Priscos, a parish of Braga.Minho is closely related to the success story of an Abbot, considered one of the greatest Portuguese cooks of the nineteenth century.

The Gastronomer Manuel Joaquim Machado Rebelo, Abbot of Priscos, born in Santa Maria de Turiz, municipality of Vila Verde. He was known for his great gifts, whether to iron, sew or embroider clothes, better than any nun.

Abade de Priscos Pudding, Portugal
Abade de Priscos Pudding, Picture by : Joseolgon

Although, what made him famous was his abilities in the kitchen, where the Abbot used his talent, based on a unique taste, to prepare and develop the most varied dishes and recipes.

There are several stories that reveal how he masterfully transformed food into magical meals and also how he was known to carry a magical suitcase where he had a great variety of unique spices. The result of his great wisdom were recipes where the explosion of flavors were a constant.

The star of his cooking constellation is the famous Abade de Priscos Bacon Pudding, a recipe that stills shines nowadays as one of the most special and delightful Portuguese desserts, mandatory for those who visit Minho and Portugal in general.

The Abade de Priscos Bacon Pudding or Portuguese Bacon Pudding, is a pudding or, as you wish, a flan, made mostly out of egg yolks, sugar, caramel, Port Wine, cinnamon, and, as the name says, bacon! Don´t worry, the Abbot was almost a magician, so he knew what he was doing. Although you barely feel the taste of pork meat, the fat that it adds to the sugar syrup, really makes it special. The consistency is amazing and almost vanishes in you mouth. This dessert was among the 21 Wonders of the Portuguese Gastronomy in 2011.

Give it a try, if you are not vegetarian, of course!

Abade de Priscos Pudding recipe


• 400 g / 14 oz sugar and another 200 g / 7 oz to make caramel
• One small wine glass of Port wine
• 50 g / 1.8 oz fresh lard/bacon
• 15 egg yolks
• 1 lemon peel
• 50 milliliters water
• 1 cinnamon stick


Start by making the caramel, placing the 200 g of sugar in a small pan and moderate heat until it becomes a golden, uniform caramel. Once ready, you should spread the caramel on all the sides of a pudding mould.

In a second pan add the water, remaining sugar, lemon peel, cinnamon stick and lard cut into thin strips. You should put it to a boil at high temperature until it reaches about 103C / 217F degrees.

Take the syrup off of the stove and let it cool down for a while. Add it to the egg yolks mixed with the Port wine.

Pour it into the pudding mould. Place the mould in a water bath and and cook for 1 hour in a preheated to 250C/480F.

After cooking, allow it to cool down completely before you remove it from the mould.

You can see more recipes at our blog , interested in desserts?

Chestnut Pudding

Chestnuts and the Portuguese ? The ones that know Lisbon or other Portugal cities during the winter probably will refer that one of the characteristics of these cities is roasted chestnuts street vendors. Nowadays this is the most common way of eating chestnuts in Portugal, however the chestnut history in Portugal is very old and rich…

Researchers believe that the chestnuts were brought to Portugal by the romans, on the 3 rd century BC, during the Roman Iberian Peninsula conquest. Since then the chestnuts started to have a really important role on the Portuguese feeding.

The Portuguese used to thicken soups with chestnuts, this food was also the most common side dish for meat and game dishes and were the base for a big number of sweets.

It was also common to ground chestnuts into flour in order to bake bread, one of the most important foods at that time. However the chestnuts important role started to decay with other cereals growth and farming, nevertheless the chestnut final blow was during the 1530 years when the potatoes arrived to Europe, brought by the Spanish.

Potatoes started to substitute the chestnuts in a huge amount of recipes. At the same time a huge disease known as the “Ink disease” decimated a vast number of chestnuts trees, reducing the chestnut production.

The Portuguese didn’t kept a chestnut cookery book partly because the first recipes publications just appear after the chestnut abandonment.

Chestnuts are more consumed as a snack, we can boil them with fennel, or roast them with a generous amount of sea salt.

We also cook them as an aside dish usually in special occasion, per example garnishing a good piece of pork loin with a chestnut pure or using them as filling for the Christmas turkey.

These days the chestnuts are also valued in the Portuguese traditional sweets and that’s why we would like to share this Chestnut Pudding with you.

Chestnut Pudding Recipe


  • Chestnut pure : 6,5 dl
  • Sugar: 6,5 dl
  • Egg yolks : 6,5 dl
  • Milk : 1 L
  • Chestnuts boiling water: 3,5 dl
  • Butter to taste


Boil the chestnuts in water (option add same fennel). Peel and turn the chestnuts into pure. Beat the sugar with the egg yolks until you have a creamy and even texture.

Add to the egg yolk mixture the pure, the milk and the water. Whisk slowly in order to blend all the ingredients avoiding bubbling. Grease a pudding pan with butter, put the mixture inside the pudding pan and cover it.

Cook it in water bath at 180ºC for one hour. After cooked unmount the pudding after cool it down.

Discover other desserts recipes at Cooking Lisbon website.

Portuguese Almond Cake

Portuguese Almond Cake is a traditional portuguese dessert that you will love. It is an amazing blend of eggs and sugar.

Portuguese Almond Cake, Dessert, Portugal
The original recipe cames from Convent of Santa Clara (on the first portuguese capital, XII century, Guimarães). It is a conventual recipe.

To prepare the Portuguese Almond Cake follow the instructions. Preheat oven to 300º F. Grease and dusst a 10 inch springform cake tin.

Boil together the sugar and water until you reach the pearl stage (thick runs from spoon and a drop forms at the bottom). Turn heat off and add almonds and salt.

Let it cool and then blend in yolks and eggs reviously sieved.

Put the mix over the heat and keep stirring till it thickens. Transfer to cake tin. Bake for 35 minutes.

Serve the Portuguese Almond Cake at the room temperature spinkled with sugar on the top.

Ingredients of Portuguese Almond Cake

19 yolks
2,5 cups almonds, skinless and ground;
2 eggs;
2 Cups of Sugar;
4/5 cup water;
Sugar to spinkle the cake;
Butter to grease and flour to dust tin.

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