How to prepare Canarian Huevos Mole?
Huevos Mole (Yolk Mass) is a very old dish whose preparation formula, with many variants, appears in plenty of recipes from different countries and times. Nowadays, it is one of the most representative desserts of the Canary Islands confectionery.
The constant presence of yolks in the archipelago’s desserts, has its motivation, as in other wine producing regions, in the use of egg whites as an element of wine clarification, leaving the yolks as a by-product that was almost always intended for pastry.
Ingredients:
- 8 yolks
- 1 glass of water
- 1/4 kg of sugar
- Cinnamon stick
- Lemon rind
Preparation
- Put a glass bowl to heat in a water bath using a tablespoonful of water. Whisk the yolks inside this glass bowl until it gets a thick consistency.
- Once the water has boiled, take it off the heat without stopping stirring the yolks.
- Separately, make syrup by diluting the sugar in the rest of the water along with the lemon grind and the cinnamon on the heat, until it thickens.
- Once the syrup has cooled from hot to warm, slowly add in the yolks while whisking it all continuously. Serve it in goblets, before it cools down completely and decorate it with ground cinnamon.
In short, Huevos Mole is a delicious Canarian dessert that will not leave you indifferent.