Prep Time: 30 Minutes

Cook time: 15 minutes

Serves: 6 – 8


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.



  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. ".
  5. Pour water into a saucepan and place on medium heat.
  6. Brings to a boil and add sugar and dissolve to make a syrup.
  7. Stir in ground almonds, cinnamon and grated lemon peel.
  8. Reduce heat to low, stirring constantly as mixture cooks and thickens, (about 5 minutes).
  9. Remove from heat and allow to cool.
  10. When the mixture has cooled for about 30 minutes, beat the egg yolks, then fold them into the pan, stirring constantly.
  11. Return pan to medium heat until it boils, then remove from stove and allow to cool.
  12. Refrigerate until ready to serve.
  13. Serve in individual glass bowls or with vanilla ice cream.
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