Frozen Cashew Cream Bienmesabe |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 8 |
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Bienmesabe means it tastes good to me. This frozen dessert is very rich tasting, but light at the same time. Most of the extravagance is in the sauce, but if you are a purist, you can use it sparingly. I ate something like this in the Canary Islands and found something similar in a Penelope Casa book. After playing with it, I came up with this, using Susie's ingredients, to replicate my Teneriffe moment. Ingredients:
3/4 lb raw cashews |
1 3/4 cups sugar |
8 egg whites |
4 egg yolks |
2/3 cup heavy cream |
1/4 teaspoon fine salt |
1/2 teaspoon sweet butter |
2 apricots, peeled and pitted and diced or 2 dried apricots, chopped |
1 teaspoon bourbon or 1/2 teaspoon pure vanilla extract |
1/4 cup raisins |
3/4 cup white wine |
1/2 cup light brown sugar or 1/2 cup turbinado sugar |
1 teaspoon finely grated lemon, rind of |
1/2 teaspoon fresh grated nutmeg |
1 apricot, peeled,pitted and sliced (optional) |
8 mint sprigs (optional) |
Directions:
1. Preheat oven to 375°F
2. Spread cashews on a cookie sheet and toast in oven for 2-4 minutes
3. Grind cashews together with 1 and 1/4 cup of sugar in food processor till fine
4. For the frozen dessert:
5. Beat egg whites till foamy
6. Add a half cup of sugar; beat till stiff
7. In another bowl, whip the cream
8. Add salt and bourbon (or vanilla) and about 1/3 cup of the cashew mixture
9. Mix well
10. Fold in egg whites
11. If using dried apricots, simmer the apricots in half the white wine till soft
12. If using fresh apricots, add to the cream/egg white mixture
13. Butter a standard loaf pan or a metal ring mold
14. Coat the bottom and sides of the loaf pan/ring mold with about 2 tablespoons of the cashew/suger mixture
15. Pour the cream/nut/egg white mixture into the loaf pan/ring mold
16. Cover tightly with foil
17. Freeze till firm (at least two hours, depending on your freezer)
18. For the sauce:
19. Place the remaining cashew/sugar mixture, the remaining wine, the brown (or turbinado) sugar, the raisins, the lemon peel and the nutmeg in a saucepan
20. Bring to a boil and cook over medium high heat for about 15 minutes, stirring frequently
21. Remove from heat
22. Whisk the egg yolks and then slowly temper in some of the cashew sauce
23. Now carefully (you don't want the egg yolks to solidify) mix the egg yolks into the sauce
24. Replace over medium high heat
25. When the mixture begins to bubble, stir for 1 to 2 minutes and then remove from heat
26. Cool, stirring occasionally
27. Note:The sauce should be like a thin custard; if too thick, add a little lemon juice and/or tepid water
28. Unmold the frozen dessert
29. Pool sauce on dessert plates; lay slices of the frozen creme on top of the sauce
30. Garnish, if desired, with additional apricot slices and fresh mint
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