Egg Sweets from Portalegre 12 Units

€27.70

This price includes tax IVA 23%; o custo de entrega não está incluído

Expedição entre 8-10 dias após o pedido

Description

The original recipe of Portalegre Egg Sweets appeared in the Convents of Alto Alentejo, possibly in the convent of São Bernardo or Santa Clara of Portalegre, no one knows for sure, hence Santa Clara is one of those convents rich in sweets. Portalegre is a region of many convents, so many as its nickname "the city of the seven convents".

The recipe of “Rebuçados de Portalegre” comes from a mixture of sugar with egg yolks is a unique sweet, which astonishes all who taste it, due to the crunchiness that sinks in creaminess and also for its uniqueness and careful presentation. This sweet candy has been preserved as a treasure for more than three centuries and is since then, in the hands of those who secretly passes the original récipes.

Fortunatily now we can have them beyond the city they where born, Sabores de Santa Clara (Flavours of Santa Clara) recover these sweets, ensuring quality, appearance and flavour, give them a fresh look and take. Thus was the reborn of Rebuçados de Portalegre” from Sabores de Santa Clara which has now many other products besides these candies.
Egg sweets are ideal to satiate a sweet desire because they are only a little bit sweet, that you can have after lunch or dinner or to enhance a dessert or even a splendid treat to match a coffee for family and friends.
Tip: Peel an orange and cut into thin slices. Arrange the slices on a platter, drizzle with a very fine olive oil and place on them an egg sweet. Sprinkle with cinnamon

A premium can of 12 unit candies, 180g

Ingredients: Pasteurized egg yolk, sugar, water, isomalte (sweetener) and arabic gum (stabilizer).

Has a shelf life of 30 day, keep it in a dry place at room temperature.

Convent Egg Sweet Movie: http://www.deliportugal.com/en/info/portugal-de-sabores

History
Traditionally, eggs play a big role in Portuguese sweets. They can be found in a great part of convent pastry.
Back in the 18th century convents were not just used for holy purposes but also as accommodation for travelling royalty and hosting important royal celebrations. This social aspect of the party friendly convents helped to cement the nuns culinary skill and to establish the sweets produced as a status symbol, a luxury.

The magnificent convent of St Bernard or Mosteiro de São Bernardo in Portalegre is home of the annual Doçaria Conventual e Traditional which literally means Traditional Convent Sweets.
To keep the tradition of from Santa Clara and São Bernardo convent sweets alive the Municipality of Portalegre and Tourism Region of S.Mamede conducted a training session where one of the sisters who still knew the recipes of the convents taught his secrets to fourteen trainees intending to keep the tradition.