bienmesabe
{{Short description|Spanish dessert}}
{{Infobox food
| image = Bienmesabe de coco.jpg
| alt =
| caption = Bienmesabe with coconut
| region = Spain
| main_ingredient = honey, egg yolk, ground almonds
}}
Bienmesabe (Spanish: "it tastes good to me") 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.
Overview
Honey, egg yolk and ground almonds are primary ingredients in the preparation of bienmesabe, and some versions are prepared using sugar. Additional ingredients may include lemon zest, cinnamon and sweet wine or sherry.
Bienmesabe's consistency varies greatly depending upon preparation methods, and can vary from the consistency of a sticky sauce thick cream or meringue to a custard or cake. Well-chilled versions may have a toffee-like consistency. As a sauce, bienmesabe is sometimes served poured over ice cream.
=Canary Islands=
Bienmesabe is a popular dessert in the cuisine of the Canary Islands, where it is served with cat's tongue cookies. The cookies may be served on the side or crushed and served atop the dessert. On the Canary Islands, the dish may also include rum. It has been described as the "most famous" dessert in Canarian cuisine.
History
Bienmesabe a traditional Spanish dessert has been described as being influenced by the cuisine of the Moors.
Variations
=Panama=
In Panamanian cuisine, bienmesabe is a dessert dish prepared using milk, rice and panela (unrefined whole cane sugar), which is slow cooked.
=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.
= Peru =
In Peru, bienmesabe is a sweet that has been present since the 19th century.{{cite book |title=Diccionario de gastronomía peruana tradicional|url=https://books.google.com/books?id=FkBRDwAAQBAJ|last=Zapata Acha|first=Sergio|publisher=Grupo Planeta - Perú|language=es|year=2017|access-date=2 February 2019|isbn=9786123192358}} The variety that has become popular is the one that is prepared in Lima and has sweet potato as a basic ingredient.{{cite web|url=https://wapa.pe/hogar/1343318-prepara-bienmesabe-camote-postres-recetas|title=Deleita a tu familia con un exquisito bienmesabe de camote|access-date=5 April 2019|date=23 October 2018|last=Ripalda|first=Jimena}} There are other variants that incorporate traditional elements of regional cuisines, such as loche, custard apple or lucuma in Lambayeque.{{cite news |title=La Historia de los Postres de Antaño del Perú|url=http://www.latino.edu.pe/wp/2016/09/02/la-historia-de-los-postres-de-antano-del-peru/|language=es|archive-url=https://web.archive.org/web/20191130235010/http://www.latino.edu.pe/wp/2016/09/02/la-historia-de-los-postres-de-antano-del-peru/|archive-date=30 November 2019|date=2 September 2016|access-date=23 November 2017}}{{cite book |title=Larousse de la gastronomía peruana: diccionario gatronómico ilustrado|url=https://books.google.com/books?id=MID-tgAACAAJ|last=Acurio|first=Gastón|author-link=Gastón Acurio|publisher=Q.W. Editores|location=Lima|page=56|language=es|date=2008|access-date=13 June 2019|isbn=9789972589379}}
=Spain=
Bienmesabe antequerano is prepared in a marzipan cake form, which has a soft texture and is topped with sugar.
Bienmesabe is a popular dessert in the cuisine of the Canary Islands, where it is served with cat's tongue biscuits.{{Cite web|url=https://www.independent.ie/life/travel/the-lap-of-luxury-on-an-isle-thats-a-perfect-10-26262235.html|title=The lap of luxury on an isle that's a perfect 10|access-date=5 May 2019|website=Independent.ie|language=en}}{{cite book |title=The cuisines of spain : exploring regional home cooking|url=https://www.worldcat.org/oclc/869392346|last=Barrenechea|first=Teresa|publisher=Ten Speed Press|page=83|language=en|date=2013|access-date=5 May 2019|isbn=9781607746157|oclc=869392346}}{{cite book |title=Berlitz Canary Islands pocket guide|url=https://www.worldcat.org/oclc/918279732|page=128|language=en|access-date=5 May 2019|isbn=9781780048895|oclc=918279732|author1=Berlitz |date=3 August 2015 }}[http://www.juntadeandalucia.es/averroes/cpsalvadorgonzalezcantos/Textos/Bienmesabe.pdf «Un postre andaluz»] Junta de Andalucía. Consultado el 7 de septiembre de 2012.{{Cite web|url=https://elcomidista.elpais.com/elcomidista/2019/04/08/articulo/1554722855_317690.html|title=Diez dulces monacales a los que entregarse esta Semana Santa|access-date=5 May 2019|date=24 April 2019|website=El Comidista|language=es}}{{cite web|url=http://www.visitacostadelsol.com/gastronomia/cocina-tipica-malaguena/bienmesabe-p22981|title=Bienmesabe|access-date=5 April 2019}} Cookies can be served on the side or crushed and served over dessert.{{cite book |title=Menú del día: more than 100 classic, authentic recipes from across Spain|url=https://www.worldcat.org/oclc/891944990|last=Daft|first=Rohan|date=16 September 2008 |page=140|language=en|access-date=5 May 2019|isbn=9781416579618|oclc=891944990}} It has been described as the "most famous" dessert in Canarian cuisine.{{cite book |title=Gran Canaria & Tenerife.|url=https://www.worldcat.org/oclc/144596647|last=Inman|first=Nick|publisher=Thomas Cook|page=157|language=en|date=2007|access-date=5 May 2019|isbn=9781841578163|oclc=144596647}}
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.{{cite book |title=Gran Canaria & Tenerife.|url=https://www.worldcat.org/oclc/144596647|last=Inman|first=Nick|publisher=Thomas Cook|page=157|language=en|date=2007|access-date=5 May 2019|isbn=9781841578163|oclc=144596647}} It can be eaten alone or with other foods, such as ice cream. You can also include rum.{{cite book |title=Gran Canaria & Tenerife.|url=https://www.worldcat.org/oclc/144596647|last=Inman|first=Nick|publisher=Thomas Cook|page=157|language=en|date=2007|access-date=5 May 2019|isbn=9781841578163|oclc=144596647}}
=Venezuela=
In Venezuelan cuisine, bienmesabe is a traditional cake prepared using coconut and liqueur. A sweet sponge cake version that is soaked in a mixture of egg yolks and coconut milk exists as well.