Recipe
Encharcada from the Santa Clara Convent with Lime Sorbet and Mint Oil
Serves
10
Active Time
25 MIN
Origin
ALENTEJO
During tomato season, there are no bad cooks.
— PORTUGUESE SAYING
I recreated this convent sweet with the intention of giving it a "touch" of modernity, without distorting its essence. Cuisine has dynamic! Believe me, the acidic "click" of the lime sorbet is a real asset, and the mint oil is the perfect scent and the only thing that a good encharcada from the Santa Clara Convent needs.
THE RECIPE
Ingredients
Serves 10
- For the encharcada:
- Egg yolks — 11
- Egg whites — 4
- Water — 1 dl
- Sugar — 280 g
- Ground cinnamon — as needed (q.b.)
- For the mint oil:
- Lime sorbet (gelado de lima) — 500 g
- Pistachios — 10
Preparation
Place the sugar with the water over the heat and let it boil until you get a very light pearl-stage syrup (ponto-pérola muito fraco). Beat the eggs together and pour them slowly over the syrup through a mesh strainer, making circular movements. Let it cook, gently moving the eggs with a spatula from the edges toward the center to prevent a crust from forming. Remove the encharcada from the heat as soon as the eggs are cooked, but ensuring a little syrup is still visible. The eggs will look like bundles of broken egg bits. Pour the mixture into a baking dish and place it in an oven preheated to 200 °C for 5 to 8 minutes—just long enough to get slightly toasted on the surface. Afterward, remove the encharcada from the oven and, with the help of a round cookie cutter, divide it into individual portions. Prepare the mint oil and coarsely chop the pistachios.
Presentation
Place a portion of the encharcada on the plate, arrange a scoop of lime sorbet next to it, sprinkle the plate with the chopped pistachios, and flavor it with the mint oil.
Olive Oil Suggestion:
It seems best to prefer fruity olive oils from the Galega variety, markedly sweet, from Ribatejo or northern Alentejo. Also some olive oils from Castelo Branco.