- 500 grams of San Ignacio dulce de leche
- 1 can of condensed milk,
- 1 can of single cream,
- 1 envelop of unflavored gelatin
- 1 cup of water
- 2 egg whites beaten until stiff
Dissolve the gelatin in a cup of heated water. Stir San Ignacio dulce de leche with condensed milk, single cream and dissolved gelatin. Add the egg whites beaten until stiff folding softly. Put in the freezer and serve in sundae dishes, accompanied with cookies or alfajores.
Today, there are many variations of alfajores throughout Latin America. In Peru, alfajores are occasionally filled with an anise flavored syrup instead of dulce de leche. The anise filling gives the alfajor a similar taste to the popular Peruvian Turron de Dona Pepa. Sometimes alfajores use three cookies instead of two hence the name Triple alfajores. Various fillings such as chocolate, fruits and nuts can be used depending on the country, province or region. However, the most popular and traditional filling is dulce de leche.
Argentina is the world’s largest consumer of alfajores. It is an Argentine pastime and very much a part of Argentina’s culture. They are eaten at any time of day and there is no wrong time to indulge oneself. In fact, there are cafe chains that specialize in serving alfajores, most notably Havanna alfajores in Argentina and in Peru, La Casa del Alfajor.
According to the Guiness Book of World Records, the largest alfajor in the world, measured more then 6 feet in diameter and 36 feet height weighing approximately 1,000 pounds. The gigantic alfajor was created to celebrate Uruguay’s first National Alfajor Festival. It took 30 people to prepare this record breaking alfajor.
Carbonell’s premium taste is made possible with its careful selection of only the very best Spanish olives. To ensure quality the olives need to be perfectly ripe when harvested. After the olives go through the picking, washing, crushing, pressing and centrifuging process, extensive testing and grading occurs to guarantee olive oil excellence. According to European regulations olive oil is divided into four grades of quality; extra-virgin olive oil, virgin olive oil, pure olive oil and pomace olive oil. Carbonell expertly manufacturers the first three types of olive oil, refusing to produce the inferior grade of pomace oilve oil.
The uses of olive oil are many. Carbonell Extra Virgin Olive Oil is perfect for salads, dressings and dips or for adding extra flavor to pasta sauces or soups. Carbonell Pure Olive Oil is ideal for frying and roasting vegetables, potatoes and meats. Regardless of the type of olive oil, as long as the label features a Spanish lady from Cordoba with her hands on an olive branch, you’ll know it’s Carbonell excellence.