Borratxo de moscatell: muscatel with pine nut ice cream, and hazelnut cream made with Reus hazelnuts

Sustainable recipe

Ingredients

  • 4 eggs
  • 450g sugar
  • 100g flour
  • 100ml water
  • 800g milk
  • 100g Procrema (stabilizer)
  • 200g pine nuts
  • 200g hazelnuts

Preparation

  • Beat the eggs and mix them with 100g of sugar. Add the sieved flour and mix with a spatula. Pour the mix into a baking tin, lined with baking paper, and bake in the oven at 180ºC for 15 minutes. Leave it to cool.
  • Mix the water with 150g of sugar and bring to the boil. Add the muscatel wine and let part of the alcohol evaporate. Remove from the heat and leave it to cool.
  • Cut the sponge cake into portions and moisten it with the muscatel syrup. Set aside.
  • For the ice cream, toast the pine nuts and purée them. Mix 200g of sugar, the pine nut purée, 100g of Procrema stabilizer and the milk in a bowl, then blend until it is fully dissolved. Leave the mix to rest for at least 6 hours in the fridge, stirring from time to time. Stir and set aside.
  • Blend the peeled hazelnuts until you get a creamy texture. Set aside.

Allergens

  • Eggs
  • Gluten
  • Lactic products
  • Nuts

Ingredients

  • 4 eggs
  • 450g sugar
  • 100g flour
  • 100ml water
  • 800g milk
  • 100g Procrema (stabilizer)
  • 200g pine nuts
  • 200g hazelnuts

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