Spanish cuisine · Desserts & Sweets

Orujo Cream

Cold Galician cream dessert with pomace brandy, layered on a base of crushed butter biscuits.

Ingredients · for 6 servings

• 400 ml cream
• 250 g cream cheese
• 100 g powdered sugar
• 80 ml orujo (pomace brandy, grappa as a substitute)
• 200 g butter biscuits
• 80 g butter
• 1 tsp vanilla extract
• 1 tbsp cocoa powder
• 1 pinch salt

Instructions

1. Crush the butter biscuits finely in a bag with a rolling pin, melt the butter and mix both with a pinch of salt into moist crumbs.
2. Divide the crumbs among six glasses, press firmly with the back of a spoon and chill the glasses for 15 min. so the base sets firm.
3. Beat the cream cheese with the powdered sugar and vanilla extract until smooth, with no lumps visible.
4. Stir in the orujo a tablespoon at a time — added too fast the mixture turns thin and later separates.
5. Whip the cream stiff and fold it in two batches gently into the cream cheese mixture until an airy, stable cream forms.
6. Spread the cream over the biscuit bases, smooth the top, chill for at least 4 hrs. and dust lightly with cocoa powder before serving.