Difference between revisions of "Alternative:Bienmesabe"
RealRecipes (talk | contribs) m (1 revision: 2) |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
||
| Line 6: | Line 6: | ||
* 8 [[cookbook:coconut|coconut]]s | * 8 [[cookbook:coconut|coconut]]s | ||
* 1/2 cup (120g) of [[cookbook:sugar|sugar]] | * 1/2 cup (120g) of [[cookbook: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 [[cookbook:Wine|moscatel wine]] | * 1 bottle of [[cookbook:Wine|moscatel wine]] | ||
* powdered [[cookbook:cinnamon|cinnamon]] | * powdered [[cookbook:cinnamon|cinnamon]] | ||
Revision as of 17:33, 5 April 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.
