Bienmesabe

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the sugar and water in a medium saucepan.

   Ca. 1 min.

2. 2

   Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.

   Ca. 5 min.

3. 3

   Reduce the heat to low and simmer the syrup for about 5 minutes, allowing it to thicken slightly.

   Ca. 5 min.

   Kokkens note: Do not stir during simmering to prevent crystallization.

4. 4

   Remove the saucepan from the heat and let the syrup cool for 5-10 minutes.

   Ca. 10 min.

   Kokkens note: It's important for the syrup to cool slightly before adding to the egg yolks.

5. 5

   In a separate bowl, lightly whisk the egg yolks.

   Ca. 1 min.

6. 6

   Slowly pour a small amount of the warm syrup into the whisked egg yolks, whisking constantly to temper the yolks.

   Ca. 2 min.

   Kokkens note: This prevents the egg yolks from scrambling.

7. 7

   Gradually add the tempered egg yolk mixture back into the remaining syrup in the saucepan, whisking continuously.

   Ca. 2 min.

8. 8

   Stir in the ground almonds, lemon zest, and ground cinnamon.

   Ca. 1 min.

9. 9

   Return the saucepan to low heat and cook, stirring constantly, until the mixture thickens to a creamy consistency, about 10-15 minutes.

   Ca. 15 min.

   Kokkens note: The mixture should be thick enough to coat the back of a spoon.

10. 10

    Remove from heat and pour the bienmesabe into individual serving dishes or a larger bowl.

    Ca. 1 min.

11. 11

    Allow it to cool to room temperature, then cover and refrigerate for at least 3 hours, or until thoroughly chilled.

    Ca. 3 t.

    Kokkens note: Chilling allows the flavors to meld and the dessert to set properly.

12. 12

    Before serving, garnish with an optional cinnamon stick or toasted sliced almonds.