Popular throughout the Spanish-speaking world, the dessert known as bienmesabe has a crazy variety of incarnations. In some countries it’s a syrup, in others closer to a pudding, while elsewhere its more of a cake – although the takes on the latter differ immensely. And then there’s this Andalusian fried fish recipe that goes by the same name… but we won’t go into that. Instead – committed as we are to promoting all things Canarian – we bring you a delicious, simple and totally Canarian version of this international favourite. Bienmesabe canario is a wonderful soft dessert you can whip up in just over half a hour. Serve cold with a spoon, and an optional side of ice cream or whipped cream!
– A fantastic bienmesabe recipe: the Canarian way-
Preparation time: 40 min
- 250 g ground almonds (baked or fresh)
- 4 egg yolks
- 250 g sugar
- 250 ml of water
- 1 lemon, juiced
- 1 tsp. ground cinnamon
What to do:
- Prepare and measure all ingredients beforehand as some steps need to be performed quickly. The almonds should be ground as finely as possible, which makes them into a paste.
- Pour the sugar into a heavy saucepan, cover with the water, add the lemon juice and bring to a boil over high heat. Reduce heat to medium and let boil without mixing until the sugar has melted.
- As soon as the sugar melts reduce the heat to low and let simmer stirring occasionally. As soon as you notice the mixture has begun to thicken, add the cinnamon and almond paste, mixing continuously, and cook until noticeably thicker. Remove from heat and let cool.
- Beat egg yolks until fluffy and add to mixture stirring vigorously. Return to medium heat, continue stirring, and cook for about 5 more minutes.
- Remove once again from heat and pour the warm bienmesabe into serving bowls or martini glasses. Refrigerate and serve cold, with an optional dollop of whipped cream or ice cream.
If you like the idea of this recipe with a twist, check out this version with milk and a bit of sherry!