Bienmesabe

Bienmesabe (Spanish: "it tastes good to me")[1][2] is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish cuisine. Several variations of the dessert exist.

Bienmesabe with coconut

Overview
Homemade bienmesabe

Honey, egg yolk and ground almonds are primary ingredients in the preparation of bienmesabe,[3] and some versions are prepared using sugar. Additional ingredients may include lemon zest, cinnamon and sweet wine or sherry.[1]

Bienmesabe's consistency varies greatly depending upon preparation methods, and can vary from the consistency of a sticky sauce[4] thick cream[1] or meringue[5] to a custard or cake.[6] Well-chilled versions may have a toffee-like consistency.[1] As a sauce, bienmesabe is sometimes served poured over ice cream.[4][7]

Canary Islands

Bienmesabe is a popular dessert in the cuisine of the Canary Islands,[7][8][9] where it is served with cat's tongue cookies. The cookies may be served on the side or crushed and served atop the dessert.[1] On the Canary Islands, the dish may also include rum.[10] It has been described as the "most famous" dessert in Canarian cuisine.[10]

History

Bienmesabe a traditional Spanish dessert has been described as being influenced by the cuisine of the Moors.[5]

Variations
Bienmesabe antequerano

Panama

In Panamanian cuisine, bienmesabe is a dessert dish prepared using milk, rice and panela (unrefined whole cane sugar), which is slow cooked.[11]

Puerto Rico

In Puerto Rican cuisine, bienmesabe is a sweet syrup prepared using coconut milk, egg yolk, rum and sugar. It is used poured atop dishes such as ladyfingers or sponge cake.[12]

Peru

In Peru, bienmesabe is a sweet that has been present since the 19th century.[13] The variety that has become popular is the one that is prepared in Lima and has sweet potato as a basic ingredient.[14] There are other variants that incorporate traditional elements of regional cuisines, such as loche, custard apple or lucuma in Lambayeque.[15][16]

Spain

Bienmesabe antequerano is prepared in a marzipan cake form, which has a soft texture and is topped with sugar.[17]

Bienmesabe is a popular dessert in the cuisine of the Canary Islands, where it is served with cat's tongue biscuits.[18][19][20][21][22][23] Cookies can be served on the side or crushed and served over dessert.[24] It has been described as the "most famous" dessert in Canarian cuisine.[25]

Its origin dates back to the European era of the conquest of the islands (in the fifteenth century), brought by Spanish settlers, who in turn respond to Arab traditions spread in Spain during the Muslim occupation over seven centuries. The Canarian bienmesabe is made of egg, grated almonds, palm honey and grated lemon. It has a thick, grainy and unctuous texture.[26] It can be eaten alone or with other foods, such as ice cream. You can also include rum.[27]

Venezuela

In Venezuelan cuisine, bienmesabe is a traditional cake prepared using coconut and liqueur.[28] A sweet sponge cake version that is soaked in a mixture of egg yolks and coconut milk exists as well.[29]

See also

References
  1. Daft, R. (2008). Menu Del Dia: More Than 100 Classic, Authentic Recipes From Across Spain. Simon & Schuster. p. 140. ISBN 978-1-4165-7961-8.
  2. Moyna, M.I. (2011). Compound Words in Spanish: Theory and History. Amsterdam studies in the theory and history of linguistic science / 4. John Benjamins Publishing Company. p. 61. ISBN 978-90-272-4834-3.
  3. eatingtheglobe (17 August 2015). "Lanzarote – A Much Underrated Foodie's Paradise". Eating The Globe-Food and Travel. Archived from the original on 5 May 2019. Retrieved 10 September 2015.
  4. Casas, P. (2014). 1,000 Spanish Recipes. 1,000 Recipes. Houghton Mifflin Harcourt. p. 662. ISBN 978-0-544-30908-1.
  5. (Firm), Michelin Travel Publications (2004). Andalucia. Michelin green guides. Michelin Travel Publications. p. 133. ... the almond- flavoured, meringue-like bienmesabe, a Moorish-influenced dessert.
  6. Corne, L. (2004). Canary Islands. Bradt Guides. Bradt Travel Guides. p. 49. ISBN 978-1-84162-108-1. Retrieved September 10, 2015.
  7. "The lap of luxury on an isle that's a perfect 10". Independent.ie. 10 September 2015. Retrieved 10 September 2015.
  8. Barrenechea, T.; Koehler, J.; Hirsheimer, C. (2013). The Cuisines of Spain: Exploring Regional Home Cooking. Potter/TenSpeed/Harmony. p. PT 83. ISBN 978-1-60774-615-7.
  9. Berlitz: Canary Islands Pocket Guide. Berlitz Pocket Guides. APA. 2015. p. 128. ISBN 978-1-78004-889-5.
  10. Inman, N.; Murphy, P. (2007). Travellers Gran Canaria and Tenerife. Thomas Cook travellers. Thomas Cook Publishing. p. 157. ISBN 978-1-84157-816-3.
  11. Humphreys, S. (2010). The Rough Guide to Panama. Rough Guide to... Rough Guides. p. 260. ISBN 978-1-4053-8809-2.
  12. Levy, P.; Bahrawi, N. (2005). Puerto Rico. Cultures of the world (in Italian). Marshall Cavendish Benchmark. p. 125. ISBN 978-0-7614-1970-9. Retrieved September 10, 2015.
  13. Zapata Acha, Sergio (2017). Diccionario de gastronomía peruana tradicional (in Spanish). Grupo Planeta - Perú. ISBN 9786123192358. Retrieved 2 February 2019.
  14. Ripalda, Jimena (23 October 2018). "Deleita a tu familia con un exquisito bienmesabe de camote". Retrieved 5 April 2019.
  15. "La Historia de los Postres de Antaño del Perú" (in Spanish). 2 September 2016. Archived from the original on 30 November 2019. Retrieved 23 November 2017.
  16. Acurio, Gastón (2008). Larousse de la gastronomía peruana: diccionario gatronómico ilustrado (in Spanish). Lima: Q.W. Editores. p. 56. ISBN 9789972589379. Retrieved 13 June 2019.
  17. Facaros, D.; Wayne, J.; Pauls, M. (1996). Lazy Days Out in Andalucia. Cadogan Food Lovers'/Gourmet Guides: Lazy Days. Cadogan Guides. p. 25. ISBN 978-1-86011-060-3. You'll do no better than bienmesabe antequerano, a soft marzipan cake with sugar and the ubiquitous almond...
  18. "The lap of luxury on an isle that's a perfect 10". Independent.ie. Retrieved 5 May 2019.
  19. Barrenechea, Teresa (2013). The cuisines of spain : exploring regional home cooking. Ten Speed Press. p. 83. ISBN 9781607746157. OCLC 869392346. Retrieved 5 May 2019.
  20. Berlitz (3 August 2015). Berlitz Canary Islands pocket guide. p. 128. ISBN 9781780048895. OCLC 918279732. Retrieved 5 May 2019.
  21. «Un postre andaluz» Junta de Andalucía. Consultado el 7 de septiembre de 2012.
  22. "Diez dulces monacales a los que entregarse esta Semana Santa". El Comidista (in Spanish). 24 April 2019. Retrieved 5 May 2019.
  23. "Bienmesabe". Retrieved 5 April 2019.
  24. Daft, Rohan (16 September 2008). Menú del día: more than 100 classic, authentic recipes from across Spain. p. 140. ISBN 9781416579618. OCLC 891944990. Retrieved 5 May 2019.
  25. Inman, Nick (2007). Gran Canaria & Tenerife. Thomas Cook. p. 157. ISBN 9781841578163. OCLC 144596647. Retrieved 5 May 2019.
  26. Inman, Nick (2007). Gran Canaria & Tenerife. Thomas Cook. p. 157. ISBN 9781841578163. OCLC 144596647. Retrieved 5 May 2019.
  27. Inman, Nick (2007). Gran Canaria & Tenerife. Thomas Cook. p. 157. ISBN 9781841578163. OCLC 144596647. Retrieved 5 May 2019.
  28. Fodor's Travel Publications, I.; Kidder, L.; Kealy, K.; Duecy, E. (2008). Fodor's South America. Fodor's South America. Fodor's Travel Publications. p. 725. ISBN 978-1-4000-0686-1.
  29. Business Venezuela. Venezuelan-American Chamber of Commerce of Venezuela. 1994. p. 67.
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