A dessert that we had at Alma in Lisbon that we really liked, was more or less the combination of three desserts that are already on my blog:

Almond ice cream (leave out the cherries and crumbled amaretti)…

…almond madeleines…

…and orange curd.

Since the combination was so great, I wanted to share it with you.

The only think you need to add is orange supremes. Orange supremes consist of only tender orange ‘flesh’ without chewy membranes or pith. First you peel the orange with a pairing knife, making sure to remove all of the white pith. Next you cut out the supremes from between the membranes, again with a sharp pairing knife, as shown in the photo.

The dessert at Alma (which was presented differently) also included olive oil cake. I’ve tried to bake madeleines with extra virgin olive oil instead of butter, but the olive oil flavor did not come through. But it’s already good with just the almond madeleines.

Wine pairing

At Alma this was paired with a late harvest Riesling from around Lisbon, but a late harvest (Auslese) Riesling from Germany would also be excellent. Another great alternative is a late harvest Alvarinho from Portugal.