Sweets & Baking
Bienmesabe canario
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Roasted almonds, lemon and a delicate egg yolk cream combine to create a sweet dessert. In the Canary Islands, Bienmesabe is often served with ice cream or pastries.
Timing
- Preparation: 20 min.
- Cook and heat in a controlled manner: approx. 25-30 minutes.
- Cooling: at least 120 min.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 410 kcal
- Protein
- ≈ 11.2 g
- Carbohydrates
- ≈ 36.6 g
- Fat
- ≈ 23.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 250 g ground almonds · ≈ 250 g · Assumed quantity / reference product
Mandel süß (H210100) - 210g sugar · ≈ 210 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 200 ml water · ≈ 200 g · Assumed quantity / reference product
Trinkwasser (N110000) - 4 egg yolks size M · ≈ 72 g · Assumed item weight × count; total amount
Hühnerei Eigelb, roh (E112100)
Not included in the base calculation
- grated peel of 1 organic lemon · Aromatic / small seasoning or colouring amount
- ½ tsp cinnamon · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
- 6 scoops of vanilla ice cream, optional for serving · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 250 g ground almonds
- 210g sugar
- 200 ml water
- 4 egg yolks size M
- grated peel of 1 organic lemon
- ½ tsp cinnamon
- 1 pinch of salt
- 6 scoops of vanilla ice cream, optional for serving
Instructions
- Lightly roast the almonds in a dry pan over medium heat for 4-5 minutes without burning them. Set aside.
- Simmer sugar and water gently in a saucepan for 5 minutes until a light syrup forms. Stir in lemon zest, cinnamon and salt.
- Add the almonds to the syrup and cook over a low heat for 5 minutes while stirring.
- Whisk egg yolks in a bowl. Stir a few spoonfuls of the warm almond mixture into the egg yolks to even them out; return to the pot.
- Bring to 70–75 °C in a gently heated water bath, stirring constantly. Check in several places with a clean thermometer and keep everything at least 70°C for 2 minutes. Reduce heat if necessary, do not boil. Pour into shallow bowls, cool quickly and then chill in the refrigerator below 7 °C for at least 2 hours.
- Serve plain or with a scoop of vanilla ice cream.
Tips
- Carefully temper the egg yolks; too high a heat causes flakes to form.
- Ground blanched almonds are readily available. Pasteurized egg yolks according to package directions are an alternative to shell eggs; Then heat the cream as described.
