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Prep Time: 30 Minutes
Cook time: 15 minutes
Serves: 6 – 8
Spanish Almond Cream, called "Bienmesabe" in Spanish is made of ground almonds, a sugar syrup, cinnamon and lemon zest. A big, gooey spoonful turns vanilla ice cream into a divine Spanish dessert!
"Bienmesabe" is an ancient dessert of Arabic origin and still a very popular dessert in the Canary Islands.
- 2¼ cups blanched almonds
- 1½ cups granulated sugar
- 2 cups water
- ½ tsp cinnamon
- zest from 1 lemon
- 3 egg yolks
- Place almonds on a baking sheet and toast until golden brown (about 5 minutes) under the broiler.
- Remove from oven and process in a food processor until they are finely ground.
- Be sure that the blade in food processor is sharp so that the almonds will be fine and not "chunky.
- Pour water into a saucepan and place on medium heat.
- Brings to a boil and add sugar and dissolve to make a syrup.
- Stir in ground almonds, cinnamon and grated lemon peel.
- Reduce heat to low, stirring constantly as mixture cooks and thickens, (about 5 minutes).
- Remove from heat and allow to cool.
- When the mixture has cooled for about 30 minutes, beat the egg yolks, then fold them into the pan, stirring constantly.
- Return pan to medium heat until it boils, then remove from stove and allow to cool.
- Refrigerate until ready to serve.
- Serve in individual glass bowls or with vanilla ice cream.