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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INGREDIENTS
Nutrition- 3⁄4lb raw cashews
- 1 3⁄4cups sugar
- 8egg whites
- 4egg yolks
- 2⁄3cup heavy cream
- 1⁄4teaspoon fine salt
- 1⁄2teaspoon sweet butter
- 2
- 1
- 1⁄4cup raisins
- 3⁄4cup white wine
- 1⁄2
- 1teaspoon finely grated lemon, rind of
- 1⁄2teaspoon fresh grated nutmeg
- 1
- 8
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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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