Frozen Cashew Cream Bienmesabe Food

FROZEN CASHEW CREAM BIENMESABE

Steps:

• 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

BIEN ME SABE (VENEZUELAN COCONUT LAYER CAKE)

Steps:

• MAKE COCONUT CREAM FILLING:.
• Mix milk, yolks, and sugar in a saucepan and heat until mixture starts to thicken.
• Add Coco López and corn starch and continue to cook until the cream is thick and smooth.
• Cool to room temperature.
• CUT CAKE PIECES:.
• If using ladyfingers, go to next step.
• If using sponge cake or pound cake, cut the cake into slices 1/2-inch thick.
• PREPARE BRANDY AND COCONUT:.
• Mix brandy with sugar and water.
• LAYER CAKE (at least 2 layers):.
• Cover bottom of 13 X 9 glass baking dish with some of the coconut cream filling, and layer ladyfingers or cake slices to cover.
• Pour some brandy/sugar/water over cake layer. Sprinkle a little ground cinnamon on top, then some coconut.
• Repeat in layers.
• Refrigerate overnight.
• PREPARE MERINGUE WHEN READY TO SERVE:.
• Preheat broiler.
• In a large bowl, beat egg whites and cream of tartar until foamy.
• Beat in 3/4 cup sugar, 1 tablesoon at a time.
• Beat in vanilla extract with the last tablespoon of sugar.
• Continue beating until egg whites hold a soft peak.
• Top the Bien Me Sabe with the meringue, sprinkle on a little cinnamon and coconut, and broil it a few seconds or 1 minute until the meringue is golden brown. (A culinary torch could be used instead of the broiler.).