Summary

Ingredients

• 250 g almond (s)
• 350 grams sugar
• 250 ml water
• 1 lemon (s), the grated zest it
• 125 ml wine, sweet (Canarian Malavasía wine)
• 6 egg yolks
• cinnamon powder
• some oil

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Instructions

1. Mix the water and sugar in a saucepan and bring to a simmer. Make a syrup while stirring.
2. Grind the almonds or chop them into tiny pieces. Alternatively, take the chopped almonds from the baking shelf (for more bite I use a mixture of 1/3 chopped to 2/3 pinched almonds). Lightly toast the almonds in a pan with a little oil. Add the almonds to the syrup and let simmer for a few minutes.
3. Take the pot off the stove. Add egg yolk, wine, lemon peel and cinnamon, stirring constantly. Put the pot back on the stove and simmer on low heat for 3 - 4 minutes. Pour the warm Bienmesabe into bowls and serve cold
4. Regarding the wine:
5. I prefer a semi-dry Sauvignaon Blanc. The Original Malavasía is too sweet for me personally.