Dessert

Miel y Nata

Name: Miel y Nata
Prep time: 10 min
Total time: 2 h 10 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 2.5 cup heavy cream; 0.5 cup honey; 0.5 tsp orange zest; 0.25 tsp ground cinnamon; 2 tbsp almond toasted, slivered (optional)

Indulge in Miel y Nata, a deceptively simple yet elegant Spanish dessert that marries the luscious richness of whipped cream with the golden sweetness of honey. Infused with bright orange zest and a hint of warming cinnamon, this light, airy mousse-like treat offers a refreshing and sophisticated end to any meal.

An original recipe by Forkin

Total time: 2 hr 10 min
Serves: 4
Difficulty: Easy
Per serving: 666 kcal

VegetarianGluten-free

Allergen information: may contain milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

2.5 cupheavy cream
0.5 cuphoney
0.5 tsporange zest
0.25 tspground cinnamon

garnish

2 tbspalmond, toasted, slivered(optional)

Equipment

Large mixing bowl · Electric mixer · Whisk attachments · Measuring cups · Measuring spoons · 4× Serving glasses or small bowls · Plastic wrap · Spatula

The method

Step by step

1
Measure the heavy cream, honey, orange zest, and ground cinnamon into a large, chilled mixing bowl.
About 1 min
Cook’s note: Chilling your bowl and beaters beforehand can help the cream whip faster and achieve a more stable texture.
2
Using an electric mixer fitted with whisk attachments, beat the mixture on medium-high speed until soft peaks form.
About 5 min
Cook’s note: Watch carefully; soft peaks should hold their shape but still curl over slightly. Overbeating can lead to a grainy texture or even butter.
3
Gently fold the whipped mixture until it is fully combined and smooth.
About 1 min
Cook’s note: Use a spatula to scrape down the sides of the bowl and ensure all ingredients are evenly incorporated without deflating the air.
4
Divide the Miel y Nata mixture evenly among four individual serving glasses or small dessert bowls.
About 2 min
Cook’s note: For a neater presentation, you can pipe the mixture into glasses using a pastry bag.
5
Cover each glass tightly with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours.
About 2 hr
Cook’s note: Adequate chilling time is crucial for the dessert to firm up and for the flavors to meld beautifully.
6
Before serving, garnish each portion with toasted slivered almonds.
About 1 min
Cook’s note: Toasting almonds briefly in a dry pan enhances their nutty flavor and adds a delightful crunch.

Per serving

Nutrition

49%Score

Calories: 665.8kcal
Protein: 4.1g
Carbs: 40.5g
Fat: 57.8g
Fibre: 0.7g
Sugar: 39.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

For an extra touch of elegance, consider drizzling a tiny bit more honey over each serving just before presenting. A sprinkle of flaky sea salt can also beautifully balance the sweetness. This dessert pairs wonderfully with a cup of strong coffee or a sweet dessert wine.

Storage

Store leftover Miel y Nata in an airtight container or covered tightly with plastic wrap in the refrigerator.

Reheating

This dessert is served chilled and does not require reheating.