Menjablanc is a typical Catalan sweet , a sweet characteristic of the Middle Ages and the Renaissance in the 17th and 18th centuries. Starting in the 19th century, the recipe evolved, incorporating new ingredients, improving its aroma with cinnamon and lemon. Since the 20th century, the industrialization of this dessert has allowed it to be easily found in easy-to-prepare presentations, maintaining its validity and tradition from its beginnings to this day.
It is a traditional dessert of Holy Week , marking the course on March 19, Saint Joseph's Day where this sweet cannot be missing in homes. Manjablanc stands out for its mild flavor of almonds, lemon and cinnamon and its texture varies depending on the amount of starch it contains. We can find menjablanc with a texture between cream and flan and another with a firmer texture.
Currently MenjaBlanc is easily found in Reus (Baix Camp), but also in Terres de l'Ebre and, in general, throughout Camp de Tarragona . Its recipe is very simple, the only thing it requires is time and a little patience, here we leave you the recipe for you to enjoy. . .
RECIPE TO MAKE MENJABLANC
Ingredients (10 servings):
For the almond milk:
- 1,250 ml of mineral or filtered water
- 250 g peeled almonds
For the menjablanc:
- 1 liter of almond milk
- 250g sugar
- 70 g cornstarch (for a firmer texture, add 80 g corn instead of 70 g)
- Peel of half a lemon
- 1 cinnamon stick
Preparation (45 minutes of total preparation + 2 hours of rest + 2 hours to cool approx.):
1. Wash the almonds to remove traces of skin and other impurities.
2. In a large enough container, mix the almonds with the water and grind.
3. Let it rest in the refrigerator for 2 hours.
4. Strain the mixture with the help of a fine strainer or a cotton cloth.
5. Put the almond milk in a pot and add the cornstarch. Mix with a whisk until the starch has dissolved.
6. Add the sugar, the cinnamon stick cut in half and the strips of peel from half a lemon.
7. Stir well with the whisk and put the pot on the heat (medium intensity).
8. Stir the mixture until it thickens.
9. Put the menjablanc in individual containers or on a large platter.
10. Let it cool in the refrigerator for about 2 hours or so.
11. Menjablanc can be eaten as is or with a little ground cinnamon on top.
Enjoy!
