Mató de Pedralbes [SEP] country of origin
Mató de Pedralbes
Mató de Pedralbes () or mató de monja, is a typical dessert from Barcelona (in Catalonia, Spain) made with flavoured and sweetened milk. The dish is believed to have been created in the nineteenth century, by nuns of the convent in Barcelona's prestigious Pedralbes neighbourhood. It was intended as a richer, finer alternative to the older and popular crema catalana. Despite its name, this dessert bears no relationship to Catalan mató cheese, as "mató" ('curd' in Catalan)
that is also eaten in a small flat pottery plate, after covering the cream with white crystal sugar and burning it, in order to create a layer of solid sugar that has to be broken with a small spoon before reaching the cream.
- "Mató de Pedralbes" or "mató de monja" is another kind of Catalan cream, similar to "crema catalana", originating in Barcelona.
- "Menjablanc" or "menjar blanc", typical of Reus but eaten all over Catalonia, is a kind