Spanish cuisine · Desserts & Sweets

Intxaursalsa

Basque walnut cream in which ground walnuts slowly simmer in sweetened milk with cinnamon into a velvety pudding.

Ingredients · for 4 servings

• 250 g walnuts
• 1 l whole milk
• 150 g sugar
• 1 cinnamon stick
• 1 organic lemon (zest)
• 40 g butter cookies
• 1 tsp cinnamon
• 1 pinch of salt

Instructions

1. Toast the walnuts in a dry pan for 4 min., let cool briefly and grind finely in a blender together with the butter cookies – the cookies help bind the cream later.
2. Bring the milk to a boil in a wide pot with the sugar, cinnamon stick and thinly pared lemon zest, and let it steep over low heat for 10 min.
3. Remove the cinnamon stick and lemon zest and whisk in the ground walnut mixture until no lumps remain.
4. Simmer the cream uncovered over the lowest heat for 30–35 min., stirring often, until it has thickened noticeably and briefly leaves a trail on the bottom of the pot when drawn with the spoon.
5. Season with a pinch of salt and ladle the still-warm cream into four bowls so it cools without forming a skin.
6. Chill for at least 3 hrs., dust with cinnamon before serving and enjoy well chilled with a spoon.