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| Walnut Cream -Intzaursalsa
200 g shelled walnuts
750 ml water
1 stick cinnamon
750 ml milk
200 g sugar
1 teaspoon of ground cinnamon |
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Wrap the walnuts in a thick white cloth and crush them with a mallet until they form a thick paste. This is the traditional method, but you can grind them to a paste in a food processor if you prefer. Bring the water to the boil with the cinnamon and add the walnut paste. Leave to simmer for about 12 minutes until the liquid has almost evaporated, then remove the cinnamon stick and add the milk and sugar. Simmer for about 30 minutes until the mixture thickens to form a light cream. Serve warm in individual dishes sprinkled with ground cinnamon. Yield: 4 servings
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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