Bienmesabe

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

 * 1) Place almonds on a baking sheet and toast until golden brown (about 5 minutes) under the broiler.
 * 2) Remove from oven and process in a food processor until they are finely ground.
 * 3) Be sure that the blade in food processor is sharp so that the almonds will be fine and not "chunky.
 * 4) Pour water into a saucepan and place on medium heat.
 * 5) Brings to a boil and add sugar and dissolve to make a syrup.
 * 6) Stir in ground almonds, cinnamon and grated lemon peel.
 * 7) Reduce heat to low, stirring constantly as mixture cooks and thickens, (about 5 minutes).
 * 8) Remove from heat and allow to cool.
 * 9) When the mixture has cooled for about 30 minutes, beat the egg yolks, then fold them into the pan, stirring constantly.
 * 10) Return pan to medium heat until it boils, then remove from stove and allow to cool.
 * 11) Refrigerate until ready to serve.
 * 12) Serve in individual glass bowls or with vanilla ice cream.
 * 1) Serve in individual glass bowls or with vanilla ice cream.