This is an old Basque recipe called intxaur saltsa. It became almost extinct in the times of Franco. Now it appears only as a side to other desserts but at my restaurant, Pitxi, it has its own place in the menu. www.pitxi.net
1Combine milk, sugar, cinnamon stick and lemon rind in a saucepan. Place over medium heat; once it begins to boil add walnuts. They should have been previously broken up in a mortar and later rolled out with a rolling pin. Once the liquid with the walnuts have boiled for 20 minutes add the breadcrumbs. Bring it back to boil and leave it for 20 min more. After 20min add the heavy cream and boil it for another 10min. Distribute the cream to ramekins and sprinkle with cinnamon and lemon zest. It is ready to eat.
Homemade whipped cream is so easy, and so much better than the stuff in tubs and cans. Perfect proportions of heavy cream, sugar, and vanilla are whipped just until medium peaks form; easy to customize and ready to top any dessert or drink you can dream up. Get the recipe.
Rich, fudgy brownies receive a major upgrade with a hit of Baileys Irish cream. This decadent dessert is the perfect treat for a St. Patrick's Day celebration... or even just for the end of a long week.