Difference between revisions of "Alternative:Bienmesabe"
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This popular and tasty dessert makes 10 portions. | This popular and tasty dessert makes 10 portions. | ||
==Ingredients== | ==Ingredients== | ||
| − | * 8 [[ | + | * 8 [[coconut|coconut]]s |
| − | * 1/2 cup (120g) of [[ | + | * 1/2 cup (120g) of [[sugar|sugar]] |
| − | * 9 [[ | + | * 9 [[Egg yolk|egg yolk]]s |
| − | * 3 or 4 [[ | + | * 3 or 4 [[Pound Cake|pound cake]]s (biscochuelo) cut in 1/2in slices |
| − | * 1 bottle of [[ | + | * 1 bottle of [[Wine|moscatel wine]] |
| − | * powdered [[ | + | * powdered [[cinnamon|cinnamon]] |
== Procedure == | == Procedure == | ||
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# In a glass dish, layer the coconut crème and the pound cake slices soaked in the wine. Continue alternating biscochuelo layers with the coconut cream. Sprinkle the top generously with cinnamon. | # In a glass dish, layer the coconut crème and the pound cake slices soaked in the wine. Continue alternating biscochuelo layers with the coconut cream. Sprinkle the top generously with cinnamon. | ||
| − | [[Category:Coconut | + | [[Category:Coconut Recipes]] |
| − | [[Category:Cake | + | [[Category:Cake Recipes]] |
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 14:29, 10 May 2012
This popular and tasty dessert makes 10 portions.
Ingredients
- 8 coconuts
- 1/2 cup (120g) of sugar
- 9 egg yolks
- 3 or 4 pound cakes (biscochuelo) cut in 1/2in slices
- 1 bottle of moscatel wine
- powdered cinnamon
Procedure
- Grate the coconuts. Separate the coconut from the milk of the coconut. Combine the coconut (reserve the milk) with the sugar. Cook until a thick syrup is made. Remove from heat and to allow to rest.
- Beat the yolks with a little bit the coconut milk, add this to the syrup. Mix well, return to the heat. Stir constantly until it thickens well. Idea is to obtain a rather thick, very coconutty, coconut cream.
- In a glass dish, layer the coconut crème and the pound cake slices soaked in the wine. Continue alternating biscochuelo layers with the coconut cream. Sprinkle the top generously with cinnamon.
