Cisnes de Verano (Summer Swans) is a traditional Spanish recipe for a classic desert of dough that's piped into swan shapes, baked and assembled with fruit and ice cream. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Summer Swans (Cisnes de Verano).
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Cisnes de Verano (Summer Swans): A Spanish recipe for a desert of dough that's piped into swan shapes, baked and assembled with fruit and ice cream.
Ingredients
250ml water
80g butter, diced
125g plain flour
4 eggs
pinch of salt
pinch of sugar
500ml raspberry ice cream
To Decorate:
icing sugar
apricots
cherries
currants
mint sprigs
Method:
Combine the water, diced butter, salt and sugar in a pan. Heat gently, mixing with a wooden spoon until the butter has dissolved. Sift over the flour and beat with a wooden spoon or spatula until the mixture is smooth.
Take off the heat then turn the dough into a clean pan and allow to warm a little. Incorporate the eggs, one at a time, beating vigorously to combine after each addition. Turn the resultant dough into a piping bag fitted with a round nozzle. Pipe small oval, rounded, pieces of dough onto a baking tray lined with greaseproof paper (these are the bodies of the swans).
Fit the piping bag with a fine nozzle and onto another baking tray lined with greaseproof paper pipe small pieces of dough to form the necks and heads of the swans.
Transfer the heads and bodies to an oven pre-heated to 200°C and bake for about 12 minutes (the heads) and 22 minutes (the bodies). Remove from the oven when cooked and allow to cool. Using a serrated knife, cut the bodies in half. Take the top piece and cut into half again to form the wings.
Arrange the base of the body in your serving dish. Cover with a scoop of ice cream then stand the head and neck in this. Position the wings on the back.
Sprinkle over a little icing sugar and garnish with sliced apricots, halved cherries, currants and mint leaves. Serve immediately.
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