Thanksgiving dinner: The Dessert

Sopa de Gloria is one of the desserts you will find at every significant event/celebration in Panama. Sopa de Gloria would loosely translate to ‘Glorious Soup’, it is a rum-y, creamy trifle. My mom would make the syrup with raisins and prunes and would then add port wine, dark and light rum. As far as the cream goes, it usually includes ground almonds, which makes the flavors all the more delicate.

I took the basic Sopa de Gloria and tweaked it with the flavors of Thanksgiving by omitting the almonds and adding pumpkin puree and seeds. The results… Phenomenal! This is the Jimmy Choo of desserts! The syrup and cream both benefit from being made at least one day in advance. This dessert is best served cold.

Pumpkin Sopa de Gloria
8-10 servings

For the raisin syrup:
1 cp sugar
1-1/2 cps water
2-3 cinnamon sticks
5 whole cloves
1/2 vanilla bean, split lengthwise
2/3 cp raisins
1/2 cp dark rum (Myer’s is great)

Combine all the ingredients except the raisins in a small saucepan and bring to a slow boil for about 5 minutes. Add the raisins and continue to simmer until the raisins are plump. Turn off the heat and add the rum. Allow it cool and keep at room temperature.

For the pumpkin cream:
1/2 can condensed milk (7 ozs)
1 can evaporated milk (14 ozs)
1-1/4 cp pumpkin puree
1/8 tsp mace
1 tsp vanilla
1/2 cp dark rum or bourbon

In a small pan, combine the condensed and evaporated milks, heat them over medium temperature until you begin to see bubbles around the edges. Do stir frequently, to avoid it from sticking to the bottom of the pan. Whisk in the pumpkin puree, mace and vanilla, simmer at medium-low for another 10 minutes, again, stirring continuously. Allow it to cool and refrigerate.

In addition to the above, you will need about 1/2 cp of toasted and chopped pumpkin seeds, as well as a sponge cake, you can find an easy recipe here.

Put it together:
I made individual triffles, but usually this is served in one large punch bowl, you can’t go wrong either way. Start with a layer of cubed sponge cake, followed by a drizzle of the syrup and raisins, then topped with cream that is topped with pumpkin seeds. Repeat. And serve cold.

Check out this post to see the rest of this meal or click here for the photostream.

Cookingly yours,
Anamaris

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3 thoughts on “Thanksgiving dinner: The Dessert

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