Bienmesabe

Bienmesabe Recipe from Spain with Almonds, Sugar, Cinnamon, and Lemon

Region / culture: Spain | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Bienmesabe, a delightful and traditional dessert originating from Spain, has found its way into the hearts and kitchens of many around the world. This sweet treat, whose name translates to "tastes good to me," is a testament to the simplicity and elegance of Spanish cuisine. Made primarily from almonds, sugar, and eggs, Bienmesabe offers a unique texture and flavor that is both rich and comforting. This recipe guide will take you through the steps to create this exquisite dessert, along with providing insights into its history, nutritional information, and various tips to enhance your cooking experience.

History

The origins of Bienmesabe can be traced back to the Andalusian region of Spain, particularly to the town of Antequera in the province of Málaga. It is believed to have been created by the nuns of the Convent of San José, who were renowned for their culinary skills, especially in making sweets and desserts. Over the years, Bienmesabe has spread across Spain and beyond, with each region adding its own twist to the traditional recipe. This dessert not only carries the flavors of Spain but also tells the story of its rich culinary history.

Ingredients

2.25 cups blanched almonds
1.5 cups granulated sugar
2 cups water
0.5 tsp cinnamon
zest from 1 lemon
3 egg yolks

How to prepare

Place almonds on a baking sheet and toast until they turn golden brown (about 5 minutes) under the broiler.
Remove from the oven and process them in a food processor until they are finely ground.
Make sure that the blade in the food processor is sharp so that the almonds will be finely ground and not chunky.
Pour water into a saucepan and place it on medium heat.
Bring it to a boil and add sugar, stirring until it dissolves to make a syrup.
Stir in the ground almonds, cinnamon, and grated lemon peel.
Reduce the heat to low, stirring constantly as the mixture cooks and thickens (about 5 minutes).
Remove it from the heat and allow it to cool.
When the mixture has cooled for about 30 minutes, beat the egg yolks and then fold them into the pan, stirring constantly.
Return the pan to medium heat until it boils, then remove it from the stove and allow it to cool.
Refrigerate it until ready to serve.
Serve it in individual glass bowls or with vanilla ice cream.

Variations

While the traditional Bienmesabe recipe is beloved by many, there are several variations that incorporate different flavors and ingredients:
Some versions add a splash of sweet sherry or rum to the almond mixture for an extra layer of flavor.
For a citrusy twist, orange zest can be used in place of or in addition to lemon zest.
A chocolate Bienmesabe can be made by folding melted dark chocolate into the almond mixture.

Cooking Tips & Tricks

To ensure your Bienmesabe turns out perfectly, consider the following tips:

- Use high-quality, fresh almonds for the best flavor and texture.

- When toasting the almonds, watch them closely to prevent burning, as this will impart a bitter taste.

- Ensure the sugar syrup reaches the correct consistency; it should be thick enough to coat the back of a spoon.

- Gradually temper the egg yolks by adding a small amount of the almond mixture to them before combining everything together. This prevents the eggs from scrambling.

- Constant stirring is crucial to achieve a smooth, lump-free texture.

Serving Suggestions

Bienmesabe is traditionally served chilled, making it a refreshing dessert option for warm days. It can be served in individual glass bowls, garnished with a sprinkle of cinnamon or toasted almond slices. Pairing it with a scoop of vanilla ice cream adds a delightful contrast in textures and temperatures.

Cooking Techniques

The key techniques in making Bienmesabe involve toasting almonds, creating a sugar syrup, and tempering eggs. Mastery of these techniques ensures a smooth and flavorful dessert. Gentle heating and constant stirring are crucial to prevent the mixture from burning or the eggs from scrambling.

Ingredient Substitutions

For those with nut allergies, toasted sesame seeds can be used as a substitute for almonds, though the flavor profile will change.

- Honey or maple syrup can replace granulated sugar for a different sweetness.

- Lemon zest can be substituted with orange or lime zest for a varied citrus note.

Make Ahead Tips

Bienmesabe can be made ahead and stored in the refrigerator for up to 3 days. In fact, allowing it to chill overnight can enhance its flavors and texture, making it an ideal make-ahead dessert for gatherings.

Presentation Ideas

For an elegant presentation, serve Bienmesabe in clear glass bowls or martini glasses. Garnish with a mint leaf, a sprinkle of cinnamon, or a few toasted almond slices. Layering the dessert with crushed biscuits can add a delightful crunch.

Pairing Recommendations

Bienmesabe pairs beautifully with sweet dessert wines such as Moscatel or a light Pedro Ximénez. For a non-alcoholic option, a citrus-infused sparkling water complements the dessert's rich flavors.

Storage and Reheating Instructions

Bienmesabe should be stored in an airtight container in the refrigerator and is best enjoyed cold. It does not require reheating. If the dessert has been frozen, thaw it overnight in the refrigerator before serving.

Nutrition Information

Calories per serving

A typical serving of Bienmesabe contains approximately 350 calories. The majority of these calories come from the almonds and sugar, making it a high-calorie dessert option.

Carbohydrates

A serving of Bienmesabe contains approximately 45 grams of carbohydrates. The majority of these carbs come from the sugar used in the recipe, making it a high-energy dessert. Almonds also contribute a small amount of carbohydrates in the form of dietary fiber.

Fats

Almonds are the primary source of fats in Bienmesabe, contributing to about 15 grams of fat per serving. These are mostly healthy monounsaturated and polyunsaturated fats. The egg yolks also add a small amount of saturated fat to the dessert.

Proteins

Each serving of Bienmesabe provides around 7 grams of protein, mainly from the almonds and egg yolks. Almonds are a good source of plant-based protein, making this dessert a modest contributor to your daily protein intake.

Vitamins and minerals

Bienmesabe is rich in vitamins and minerals, thanks to the almonds. Almonds are a good source of vitamin E, magnesium, and potassium. The dessert also contains small amounts of calcium and iron, contributing to a balanced diet.

Alergens

The main allergens in Bienmesabe are almonds (tree nuts) and eggs. Individuals with allergies to these ingredients should avoid this dessert.

Summary

Bienmesabe is a rich dessert that offers a good balance of carbohydrates, proteins, and healthy fats. It is high in calories and contains significant amounts of vitamins and minerals. However, it also contains common allergens such as tree nuts and eggs.

Summary

Bienmesabe is a luxurious dessert that combines the rich flavors of almonds, sugar, and eggs into a delightful treat. With its roots in Spanish culinary tradition, this dessert offers a taste of history with every spoonful. By following the tips and variations provided, you can customize Bienmesabe to suit your taste preferences and dietary needs. Whether served as a sophisticated end to a meal or enjoyed as a sweet snack, Bienmesabe is sure to impress.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting my friend Maria in her cozy little kitchen. As soon as I walked in, I was hit with the most amazing aroma – a sweet and nutty scent that filled the air and made my mouth water.

Maria greeted me with a big hug and a mischievous twinkle in her eye. “I have a special treat for you today, mi amiga,” she said, as she bustled around the kitchen, gathering ingredients and pulling out pots and pans.

I watched in fascination as Maria worked, her hands moving with a practiced ease as she measured out sugar, grated coconut, and ground almonds. She explained each step to me in detail, sharing little tips and tricks that she had learned from her abuela.

As the ingredients came together in a thick and creamy mixture, Maria poured it into a baking dish and popped it into the oven. The smell that wafted out as it baked was absolutely intoxicating – a rich and sweet aroma that made my stomach growl in anticipation.

Finally, the bienmesabe was done, and Maria pulled it out of the oven, a golden brown crust forming on top. She cut me a generous slice and handed it to me with a flourish.

I took a bite, and my taste buds exploded with delight. The bienmesabe was unlike anything I had ever tasted – a perfect balance of sweetness and nuttiness, with a creamy texture that melted in my mouth. It was pure heaven.

I begged Maria for the recipe, and she laughed and handed me a tattered old notebook. “This recipe has been in my family for generations,” she said, “I am honored to share it with you, mi amiga.”

I thanked her profusely and tucked the recipe away in my purse, determined to make it for my own family as soon as I got home.

And make it I did. I followed Maria’s instructions to the letter, measuring out each ingredient with care and stirring the mixture with love. As the bienmesabe baked in the oven, my kitchen filled with that same wonderful aroma that had captivated me at Maria’s house.

When it was done, I pulled it out of the oven and cut myself a slice. As I took my first bite, I closed my eyes and savored the taste, feeling a deep sense of satisfaction and contentment wash over me.

From that day on, bienmesabe became a staple in my kitchen. I made it for every special occasion, from birthdays to holidays, and my family and friends could never get enough of it.

Over the years, I have shared the recipe with countless people, passing it down from one generation to the next. Each time I make it, I am reminded of that sunny day in Maria’s kitchen, and the joy and camaraderie that filled the air.

And so, as I sit here now, with a fresh batch of bienmesabe cooling on the counter, I am filled with gratitude for the friends and family who have shared their recipes and traditions with me. Cooking has always been a way for me to connect with others, to show love and create memories that will last a lifetime.

And I know that as long as I have my trusty old notebook and the ingredients to make bienmesabe, I will always have a piece of those cherished moments to hold onto. A taste of the past, a flavor of the present, and a promise of many more delicious memories to come.