Frozen Cashew Cream Bienmesabe

Total Time
3hrs 25mins
Prep 25 mins
Cook 3 hrs

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.

Ingredients Nutrition

Directions

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

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

lauralie41 April 13, 2005