Marzipan – Angel’s hair
Pumpkin jam is made with Siam pumpkin, a very hard-skinned green fruit with white spots and with a light-yellow flesh. It has a very mild taste and is very rich in fibre and vitamins.
This secret ingredient is used to give a special touch to desserts in every corner of Spain: its fibrous, caramelised texture acts as a diverse filling with an unmistakable taste of winter for Majorcan ensaimadas, puff pastries, pies, sponge cakes and more. In its ice cream format, we take winter to summer and vice versa with a bonus: the same flavour and sweetness, but without strands for more demanding palates.
Did you know...
The Siam pumpkin, or cidra, is one of the most peculiar varieties that exist. A fruit that stands out for its versatility, since the fruit, the flowers and the tender leaves are all edible. Pumpkin jam has a long tradition in Catalan pastry-making, and pumpkin jam cakes in particular are the most emblematic traditional pastry of the Ebro regions, and more precisely the diocese of Tortosa. It's in the lands of the Ebro where we find the Ebro Delta Natural Park, the largest protected wetland area in Catalonia. 7,736 hectares in total, where rice paddies take on a different hue depending on the time of year and become a pole of attraction for a wide array of fauna and flora. A horizontal universe perfect for exploring on two wheels.
Allergens: dairy