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24/07/2017

The arrival of the Moors and Christians Festivities in Villajoyosa, also we reinvent the Nardo

Labels: Gastronomy

Between 24th and 31st of July, the spectacular Moors and Christians Festivals of Villajoyosa will be celebrated.

Disembarkation in Villajoyosa

This Alicante town, famous for its traditional disembarkation, which year after year receives a great multitude of visitors of different cities and countries. 

During these seven days of fiestas in Villajoyosa, if you decide to stop by here, it is very likely that you will be offered to try a glass of the traditional drink nardo.

What is nardo?

Nardo vilero

Nardo is a traditional drink in Villajoyosa. Also known as nardo vilero, it is composed basically of crushed ice coffee, absinthe and sugar.

As we commented before, this drink is commonly consumed during the fiestas in Villajoyosa, especially during the wait for the Landing on the Main beach.

At the Hotel Servigroup Montíboli, especially in the summertime, our Chef de Cuisine, Jean Marc Sanz, prepares different types of dishes made with the ingredients used in the nardo.

These are usually exclusive desserts created and designed by our chef. 

For this reason, in this publication we are going to explain how to make a coffee sponge cake with absinthe using a whipping siphon.

Coffee sponge with absinthe and muscovado brown sugar Coulis, using a whipping siphon

To make a good Coffee and Absinthe, siphon Sponge Cake, on the one hand we will show you how to make the cake, and on the other hand the coulis sauce. If you are a professional in the world of cooking, ideally prepare the ice cream yourself. If, on the other hand, you plan to make homemade nardo sponge cake, you can buy the ice cream separately. Here at the Hotel Montíboli we prefer using liquorice ice cream, (although you can also use coffee ice cream).

Ingredients for the sponge cake

The ingredients of the Coffee Sponge Cake with Absinthe and using the Siphon are as follows:

  • 200 grams of fresh eggs
  • 25 grams of flour
  • 20 grams of coffee
  • 15 grams of sugar
  • 2 shots of gas for the siphon
  • 10 cl of Absinthe
  • 100 grams of sugar (for the syrup)
  • 200 gramos of water
  • Muscovado brown sugar Coulis

Ingredients for the coulis

Coulis for nardo dessert

For the preparation of the coulis we will need these other ingredients, which must be mixed in order to obtain the succulent sauce:

  • 100 grams of muscovado sugar (available in supermarkets and herbolists)
  • 200 grams mineral water
  • Custard (homemade or a portion from the supermarket)
  • Ground Coffee
  • Liquorice or coffee Ice cream
  • Half a litre of milk
  • 5 egg yolks
  • 95 grams of sugar
  • 8 grams liquorice

 

For the correct preparation of the cake, you must first mix your ingredients with a thermomixer (or any other food processor). Then fill the whipping siphon with the mixture obtained and give it 2 gas charges.

Next, introduce the mixture into separate plastic molds, suitable for placing into the microwave to properly cook the mixture.

Although it is a particularly light dessert, by cooking it in the microwave it increases its size considerably.

When you take out the portions of cake, it is a good idea to break them up a bit, to give them a more informal and casual look, making them lose the traditional form of a sponge cake.

Then you have to prepare the syrup with water, absinthe and sugar, which will serve to soak the portions of sponge cake.

The Coulis sauce

As for the coulis sauce, you will need a serving of custard which you will need to flavor with coffee powder. This will provide a gelling constitution to the coulis, which will give the correct texture, more suitable to muscovadosugar coulis. It is that an optimal elaboration of the coulis is essential for the final result of this dessert

Muscovado sugar, which you can buy in supermarkets, has a more dusty and moist texture than traditional brown sugar. It is this ingredient that will give the coulis taste along with a very special appearance.

Always serve the coulis separately from the sponge cake.

Liquorice Ice Cream

Liquorice Ice cream for the nardo vilero dessert

Now that special touch, this would have to be the ice cream, which, although an essential part of the dish, is always served separately from the sponge cake. If you are a professional cook, ideally you would prepare it in Pacojet after cooking the ingredients separately. But in the case of a homemade preparation, you can buy the licorice ice cream separately. You can also serve it with coffee ice cream, as the result is also delicious.

The final result

Nardo dessert Hotel Montíboli

In the photo you can see a dessert in which on one side you have the cake, on the other hand the licorice ice cream and the coulis sauce, and on the right a crunchy meringue with coffee aroma. This plate is adorned with a chocolate decoration.

As you can play around with different textures when making desserts, both the meringue and chocolate decoration are optional.

And although the base of the dessert is always the same, you can always experiment with different textures, which will offer various versions of the dish.

 

Now you have your nardo dessert ready to serve. Congratulations and good luck !!

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Hotel Montiboli
Partida Montíboli S/N
E-03570 Villajoyosa

+34 965 890 250
montiboli@servigroup.es

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