- 300g egg yolk
- 300g sugar
- 250 ml water
- 100g of sugar
- 25 ml water
Ingredients for Intxaursalsa (walnut cream):
- 500g whole milk
- 500g cream
- 300g walnuts
- 200g sugar
- One cinnamon stick
First, create a syrup with the 300g of sugar and the 250ml of water. Bring to the boil, reaching 107ºC. Place the yolks into a separate bowl and, stirring continuously, add the syrup which had previously reached 107ºC. In a pan, put 100g of sugar and 25ml of water and heat until a golden caramel has been achieved.
Place the caramel into the bottom of some jars and, straight away, add the mixture of yolks and syrup. Close the jars tightly and put them into the SmartVide at 90ºC for 70 minutes.
Meanwhile, put the ingredients needed to prepare the intxaursalsa into a cooking bag: the milk, the cream, the walnuts, the sugar and the cinnamon. Put the bag together with the jars to cook at 90ºC for 70 minutes.
When everything is cooked, refrigerate the jars quickly and place the intxaursalsa into a blender. Blend everything together until you have a thick cream. Place in the storage chamber.
To finish, open up the jars and put the intxaursalsa on top of the tocino de cielo. You can also use some fruit or herbs, such as cranberries or mint leaves, to decorate.
In this recipe, thanks to the vacuum technique and cooking in jars we can complete two recipes at the same time and, as both the jar and the bag are free of oxygen, we can be sure that possible fermentations won’t ruin the recipe. Also, it enables us to standardise the recipe and, this way, we will always achieve good results. With this recipe it can be difficult to always get the same results when done in the traditional way.