Canarian almond bienmesabe
A thick Canarian almond cream with lemon and cinnamon, bound with egg yolks and served in small dishes.
Active time35 min
Cooking25 min
Total4 hResting : 3 h
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Ingredients
- 1 unwaxed lemon
- 2 eggs
- 125 g unsweetened blanched ground almonds
- 1 tsp ground cinnamon
- 250 ml water
- 125 g white sugar
Preparation
Wash the lemon and finely grate its zest, avoiding the white pith. Heat water and sugar in a saucepan for about 5 minutes, stirring to dissolve. Add zest and cinnamon and gently cook for 5 minutes. Stir in ground almonds and cook gently for about 10 minutes until thickened. Remove from heat, transfer to a shallow dish and cool completely for about 30 minutes.
Use for the recipe: half an unwaxed lemon (prepare 1 unwaxed lemon).
half an unwaxed lemon125 g unsweetened blanched ground almonds1 tsp ground cinnamon250 ml water125 g white sugar- saucepan
- wooden spoon
- shallow dish
- fine grater
Crack the eggs and separate the yolks from the whites. Whisk the yolks into the cooled cream. Cook gently in a saucepan, stirring for about 5 minutes until thickened and a thermometer reads 82 °C, without boiling. Divide between small dishes. Cool for about 30 minutes, then cover and refrigerate for at least 120 minutes.
2 eggs- whisk
- saucepan
- wooden spoon
- food thermometer
- small dishes
- lids
Allergens
- Eggs
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration