Frozen Cashew Cream Bienmesabe

"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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Ready In:
3hrs 25mins
Ingredients:
16
Serves:
8
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ingredients

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directions

  • Preheat oven to 375°F
  • Spread cashews on a cookie sheet and toast in oven for 2-4 minutes
  • Grind cashews together with 1 and 1/4 cup of sugar in food processor till fine
  • For the frozen dessert:

  • Beat egg whites till foamy
  • Add a half cup of sugar; beat till stiff
  • In another bowl, whip the cream
  • Add salt and bourbon (or vanilla) and about 1/3 cup of the cashew mixture
  • Mix well
  • Fold in egg whites
  • If using dried apricots, simmer the apricots in half the white wine till soft
  • If using fresh apricots, add to the cream/egg white mixture
  • Butter a standard loaf pan or a metal ring mold
  • Coat the bottom and sides of the loaf pan/ring mold with about 2 tablespoons of the cashew/suger mixture
  • Pour the cream/nut/egg white mixture into the loaf pan/ring mold
  • Cover tightly with foil
  • Freeze till firm (at least two hours, depending on your freezer)
  • For the sauce:

  • 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
  • Bring to a boil and cook over medium high heat for about 15 minutes, stirring frequently
  • Remove from heat
  • Whisk the egg yolks and then slowly temper in some of the cashew sauce
  • Now carefully (you don't want the egg yolks to solidify) mix the egg yolks into the sauce
  • Replace over medium high heat
  • When the mixture begins to bubble, stir for 1 to 2 minutes and then remove from heat
  • Cool, stirring occasionally
  • Note:The sauce should be like a thin custard; if too thick, add a little lemon juice and/or tepid water
  • Unmold the frozen dessert
  • Pool sauce on dessert plates; lay slices of the frozen creme on top of the sauce
  • Garnish, if desired, with additional apricot slices and fresh mint

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Reviews

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

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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