Ingredients
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100 g of WalnutKernels
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500 ml of Coconut milk
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50 g of Sugar white
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1 stick Cinnamon
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a pinch of Salt
Directions
Intxaursaltsa is a delightful walnut cream and a cherished Christmas treat from the Basque region. This dessert combines ground walnuts, milk, cream, sugar, and a hint of cinnamon. The walnuts are soaked in milk, resulting in a rich and creamy texture. It’s an easy and satisfying dessert. After you make it, it’s important to let the cream rest to achieve the perfect consistency. I usually make it a day in advance and let it chill in the fridge until serving.
Bon Appétit!
P.S. Here’s my take on Intxaursaltsa using coconut milk and less sugar (just half of the traditional recipe).
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Steps
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1
Done
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Start by pouring coconut milk into a saucepan. Add a cinnamon stick and some sugar, then heat it until it boils. By the time it boils, the sugar should be fully dissolved. Take it off the heat and let it sit for 10 minutes, then remove the cinnamon stick. |
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2
Done
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Use a food processor to grind the walnut kernels until they are finely ground. Then, add the walnut crumbs to the milk and bring it to a boil. Let it simmer for about 8 to 10 minutes over medium heat. The mixture should thicken. |
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3
Done
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Once done, remove it from the heat and transfer it to dessert bowls, allowing it to cool to room temperature. After that, you can refrigerate the dessert to chill it. |
