Recetas de mamá: Cuajadas tradicional de romero

Mom's recipes: Traditional rosemary curds

– By Pablo González,
2 Michelin star chef

🌿 Rosemary is a very typical aromatic plant in our traditional cuisine and, above all, very present in our mothers' most traditional dishes.

It commonly grows throughout the Iberian Peninsula and we usually use it in cooking for its great aroma, interesting flavor and its antioxidant properties. It also has many other uses, such as in traditional home medicine. Here it is usually infused with alcohol to treat skin or circulatory problems and it can also be added to a basin of boiling water to make vapors when we have certain upper respiratory problems. It is certainly a very versatile shrub! 😍

This time we will use it in a dessert. Yes, you heard right!


- 660 g of milk

- 330 g of cream

- 55 g fresh San Millán cheese

- 160g sugar

- 10 g of gelatin

- 10 g rosemary


– STEP 1: We heat the milk together with the rosemary, once hot we remove from the heat, cover and let it infuse for a few minutes.

– STEP 2: We strain the milk, put it back in the saucepan and add the sugar. We put it on the fire and heat until the sugar dissolves.

– STEP 3: Once the sugar has dissolved, we add the gelatin leaves that we have previously hydrated in cold water and stir.

– STEP 4: We finish by adding the cream and fresh cheese (San Millán) once off the heat and blending until there are no lumps left.

We only have to plate it in the container that we like the most and thus we will have finished this magnificent dessert. Once set, we add the fruits that we find in season that we like the most on top. A simple and refreshing dessert with which we will conquer our most demanding diners.

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