Walnut cream

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6 servings Medium
(1)
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Ingredients (7)

For a 1 l of milk

  • 1/4 l of heavy cream
  • 200 g of sugar
  • 1 cinnamon stick
  • lemon rind
  • 200 g of walnuts (already out of shell)
  • 50 g of fresh bread crumbs slightly toasted)

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

Instructions

  1. 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.
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