Sobremesa Papo de Anjo

Sobremesa Papo de Anjo

History

Sobremesa Papo de Anjo, also known as Angel’s Chatter, is a traditional Portuguese dessert with a rich history dating back to the convents of Portugal. These convents were known for their elaborate and exquisite sweets, often made with surplus egg yolks left over from using egg whites for clarifying wines and making religious vestments. Papo de Anjo is a testament to the ingenuity and creativity of the nuns who crafted these delightful treats. The dessert has since become a beloved part of Portuguese culinary heritage, often enjoyed during special occasions and festive gatherings.

Ingredients

For the Papo de Anjo:

• 12 egg yolks
• 3 whole eggs
• 1 cup (200g) granulated sugar
• 1 teaspoon vanilla extract

For the Syrup:

• 2 cups (400g) granulated sugar
• 2 cups (480ml) water
• 1 cinnamon stick
• Peel of 1 lemon (avoid the white pith)
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Papo de Anjo:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk together the egg yolks and whole eggs until well combined and slightly frothy.
3. Add the granulated sugar and vanilla extract to the egg mixture. Continue whisking until the mixture is smooth and well incorporated.
4. Grease a muffin tin or small individual molds with butter or non-stick spray.
5. Pour the egg mixture into the molds, filling them about three-quarters full.
6. Place the filled molds in a large baking dish and pour hot water into the baking dish, creating a water bath. The water should come about halfway up the sides of the molds.
7. Carefully transfer the baking dish to the preheated oven and bake for about 20-25 minutes, or until the Papo de Anjo are set and lightly golden on top.
8. Once baked, remove the molds from the water bath and let them cool slightly before unmolding.

2. Prepare the Syrup:

1. In a saucepan, combine the granulated sugar, water, cinnamon stick, and lemon peel.
2. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
3. Reduce the heat and let the syrup simmer for about 10 minutes, allowing the flavors to meld.
4. Remove the saucepan from the heat and stir in the vanilla extract.
5. Strain the syrup to remove the cinnamon stick and lemon peel.

3. Assemble the Dessert:

1. Once the Papo de Anjo have cooled, place them in a shallow dish or individual serving dishes.
2. Pour the warm syrup over the Papo de Anjo, ensuring they are well-soaked. Let them sit for at least 30 minutes to absorb the syrup.

4. Serve:

1. Serve the Papo de Anjo chilled or at room temperature.
2. Garnish with a sprinkle of ground cinnamon or a dollop of whipped cream, if desired.

Conclusion

Sobremesa Papo de Anjo is a delicate and flavorful dessert that showcases the rich culinary traditions of Portugal. The combination of the light, airy egg-based treat with the aromatic syrup creates a delightful contrast of textures and flavors. Perfect for special occasions or as a sweet ending to a meal, this dessert is sure to impress and satisfy any sweet tooth. Enjoy the taste of Portuguese heritage with each heavenly bite of Angel’s Chatter.