Ingredients with Measurements:
- 1 cup of blanched almonds
- 1 cup of milk
- 1/2 cup of sugar
- 1 cinnamon stick
- 1 lemon peel
- 1/2 cup of heavy cream
- 1/2 cup of sugar for the caramel sauce
- 1/4 cup of water for the caramel sauce
Special equipment needed:
- Food processor or blender
- Saucepan
- Whisk
- Candy thermometer
Step-by-step instructions:
1. In a food processor or blender, grind the blanched almonds until they are finely ground.
2. In a saucepan, heat the milk, 1/2 cup of sugar, cinnamon stick, and lemon peel over medium heat until it comes to a simmer.
3. Remove the cinnamon stick and lemon peel from the milk mixture and add the ground almonds. Stir until well combined.
4. Cook the mixture over low heat, stirring constantly, for about 20 minutes until it thickens and becomes a creamy consistency.
5. Remove the mixture from the heat and let it cool for a few minutes.
6. In a separate saucepan, heat the heavy cream until it comes to a simmer.
7. Add the cream to the almond mixture and whisk until well combined.
8. Pour the mixture into individual serving dishes and let it cool to room temperature.
9. In a separate saucepan, combine 1/2 cup of sugar and 1/4 cup of water over medium heat. Stir until the sugar dissolves.
10. Increase the heat to high and let the mixture boil until it turns a golden brown color, about 5-7 minutes.
11. Remove the caramel sauce from the heat and let it cool for a few minutes.
12. Drizzle the caramel sauce over the menjablanc and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Milk mixture: medium heat
- Caramel sauce: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 450
- Total fat: 27g
- Total carbohydrates: 47g
- Protein: 8g
Substitutions for ingredients:
- Almonds: hazelnuts or pistachios
- Heavy cream: coconut cream or almond milk
- Sugar: honey or maple syrup
Variations:
- Add a pinch of ground cinnamon or nutmeg to the menjablanc mixture for extra flavor.
- Top the menjablanc with fresh berries or sliced fruit for a refreshing twist.
Tips and tricks:
- Be sure to stir the menjablanc mixture constantly to prevent it from burning.
- Use a candy thermometer to ensure the caramel sauce reaches the correct temperature.
Storage instructions:
- Store the menjablanc in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Let the menjablanc come to room temperature before serving.
Presentation ideas:
- Serve the menjablanc in individual glass dishes for an elegant presentation.
Garnishes:
- Top the menjablanc with a sprinkle of ground cinnamon or chopped nuts for added texture and flavor.
Pairings:
- Serve the menjablanc with a cup of hot tea or coffee for a cozy dessert.
Suggested side dishes:
- Pair the menjablanc with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the menjablanc mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
- Be careful when working with hot sugar as it can cause burns.
Food history:
- Menjablanc is a traditional Spanish dessert that dates back to the Middle Ages.
Flavor profiles:
- Menjablanc has a creamy, nutty flavor with a hint of cinnamon and lemon. The caramel sauce adds a sweet, buttery flavor.
Serving suggestions:
- Serve the menjablanc as a dessert after a Spanish-inspired meal.
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Taste: Sweet, Creamy, Rich, Caramelized, Nutty