The residents of La Villa de Teguise last Tuesday experienced the sweetest afternoon with the celebration of the 'Dessert Contest' within the program of the festivities in honor of Nuestra Señora del Carmen. Teguise has very good pastry chefs, everyone knows the sweets and trout of 'Censa Ventura' or the shortbreads of Maruja Machín, excellent master artisans.
Complying with the festival program, the Culture and Festivities staff prepared the corresponding furniture in the municipal tent to deposit the desserts that the neighbors were bringing already prepared from their homes. In this edition, a total of six desserts were presented with an impeccable presentation in which not even the smallest detail was missing, making it very difficult for the jury when it came to the final election.
The jury was made up of three professionals: Félix Duque, from the Acatife restaurant, David Cejas, from Cafetería Cejas and José Luzardo, from the La Tahona restaurant, who had to carry out several tastings to be able to make the final decision and distribute the prizes. The results were as follows: the first prize for 'Tasting' went to Sonia Duque with the dessert 'Polvito Uruguayo', the second prize for Pedro Quintero with the dessert 'Summer Mojito'.
In addition, other awards were given such as: the first prize for 'Presentation' for Pedro Quintero with the dessert 'Mojito Veraniego', the second prize for Daida Travieso with the dessert 'Trompetera'. The Councilor for Culture and Festivals of the Teguise City Council, Francisco Javier Díaz, presented some gifts to the winners and some sculptures to the members of the jury for their valuable collaboration in this act.
Once the details were handed out, the attending public was able to enjoy each of the desserts presented in the contest.
Here is the recipe for the winning dessert of the contest, the 'Polvito Uruguayo':
- Ingredients: 1 package of Maria cookies, 130 grams of sugar, 1 500 ml jar of cream, 1 250 g jar of Dulce de Leche and 4 mimos.
- Preparation: We crush the cookies and place them on the bottom of a source. Next, we whip the cream with the sugar and cover the cookies. Then we add a layer of Dulce de Leche and then a part of the crushed mimos. Then, we cover the mimos with the cream and finish by placing the rest of the crushed mimos. After the preparation, we put it in the refrigerator.
