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    You are in: Home / Recipes / Frozen Cashew Cream Bienmesabe Recipe
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    Frozen Cashew Cream Bienmesabe

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 25 mins

    25 mins

    3 hrs

    Chef Kate's Note:

    Bienmesabe means it tastes good to me. This frozen dessert is very rich tasting, but light at the same time. Most of the extravagance is in the sauce, but if you are a purist, you can use it sparingly. I ate something like this in the Canary Islands and found something similar in a Penelope Casa book. After playing with it, I came up with this, using Susie's ingredients, to replicate my Teneriffe moment.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F
    2. 2
      Spread cashews on a cookie sheet and toast in oven for 2-4 minutes
    3. 3
      Grind cashews together with 1 and 1/4 cup of sugar in food processor till fine
    4. 4
      For the frozen dessert:
    5. 5
      Beat egg whites till foamy
    6. 6
      Add a half cup of sugar; beat till stiff
    7. 7
      In another bowl, whip the cream
    8. 8
      Add salt and bourbon (or vanilla) and about 1/3 cup of the cashew mixture
    9. 9
      Mix well
    10. 10
      Fold in egg whites
    11. 11
      If using dried apricots, simmer the apricots in half the white wine till soft
    12. 12
      If using fresh apricots, add to the cream/egg white mixture
    13. 13
      Butter a standard loaf pan or a metal ring mold
    14. 14
      Coat the bottom and sides of the loaf pan/ring mold with about 2 tablespoons of the cashew/suger mixture
    15. 15
      Pour the cream/nut/egg white mixture into the loaf pan/ring mold
    16. 16
      Cover tightly with foil
    17. 17
      Freeze till firm (at least two hours, depending on your freezer)
    18. 18
      For the sauce:
    19. 19
      Place the remaining cashew/sugar mixture, the remaining wine, the brown (or turbinado) sugar, the raisins, the lemon peel and the nutmeg in a saucepan
    20. 20
      Bring to a boil and cook over medium high heat for about 15 minutes, stirring frequently
    21. 21
      Remove from heat
    22. 22
      Whisk the egg yolks and then slowly temper in some of the cashew sauce
    23. 23
      Now carefully (you don't want the egg yolks to solidify) mix the egg yolks into the sauce
    24. 24
      Replace over medium high heat
    25. 25
      When the mixture begins to bubble, stir for 1 to 2 minutes and then remove from heat
    26. 26
      Cool, stirring occasionally
    27. 27
      Note:The sauce should be like a thin custard; if too thick, add a little lemon juice and/or tepid water
    28. 28
      Unmold the frozen dessert
    29. 29
      Pool sauce on dessert plates; lay slices of the frozen creme on top of the sauce
    30. 30
      Garnish, if desired, with additional apricot slices and fresh mint

    Ratings & Reviews:

    • on April 13, 2005


      This is a nice recipe, creative. Would like to see what would happen if just chilled and not frozen.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Frozen Cashew Cream Bienmesabe

    Serving Size: 1 (201 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 616.5
    Calories from Fat 265
    Total Fat 29.5 g
    Saturated Fat 9.3 g
    Cholesterol 122.2 mg
    Sodium 152.6 mg
    Total Carbohydrate 77.3 g
    Dietary Fiber 1.6 g
    Sugars 63.1 g
    Protein 12.0 g

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