Bienmesabe

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Prep Time: 30 Minutes
Cook time: 15 minutes
Serves: 6 – 8
==Description==
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.
==Ingredients==
* 2¼ cups blanched almonds
* 1½ cups granulated sugar
* 2 cups water
* ½ tsp cinnamon
* zest from 1 lemon
* 3 egg yolks
==Directions==
# 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.
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Category:Canary Island Recipes
Category:Almond Recipes
Category:Spanish Desserts
Category:Lemon peel Recipes
Category:Egg yolk Recipes