Goxua
A dessert in a small glass: whipped cream, then sponge soaked in syrup, then custard, with the top burnt to caramel.
What makes it goxua
- Layers of cream, syrup-soaked sponge and custard.
- A crackling caramel top, burnt with an iron or a torch.
- Served in a small glass or pot, one each.
Where it comes from
The name is Basque for sweet, or delicious. It's a young dessert, usually credited to a pastry cook in Vitoria-Gasteiz in the late twentieth century, and it spread from there across the Basque Country.
It's built the other way up from most trifles: cream at the bottom, custard on top, so the spoon goes down through burnt sugar, custard, sponge and cream in one go.
How it varies
- In a dish
- Built large for the table and spooned out.
Be the first here
Start your own goxuaNo one here has made goxua yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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