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Menjablanc

Menjablanc is a typical Catalan sweet , characteristic of the Middle Ages and the Renaissance in the 17th and 18th centuries. From the 19th century onwards, the recipe evolved, incorporating new ingredients and enhancing its aroma with cinnamon and lemon. Since the 20th century, the industrialization of this dessert has made it readily available in easy-to-prepare forms, maintaining its popularity and tradition from its beginnings to the present day. It is a traditional Easter dessert , with its celebration beginning on March 19th, Saint Joseph's Day, when this sweet treat is a must-have in homes. Menjablanc is distinguished by its delicate flavor of almonds, lemon, and cinnamon, and its texture varies depending on the amount of starch it contains; some versions have a texture between cream and flan, while others are firmer. Currently, Menjablanc is readily available in Reus (Baix Camp), as well as in the Terres de l'Ebre region and, in general, throughout the Camp de Tarragona area . The recipe is very simple; all it requires is time and a little patience. Here's the recipe for you to enjoy...

RECIPE FOR MAKING MENJABLANC

Ingredients (10 servings): For almond milk:

  • 1.250 ml of mineral or filtered water
  • 250 g peeled almonds

For the menjablanc:

  • 1 liter of almond milk
  • 250 g of sugar
  • 70g of corn starch (for a firmer texture, add 80g of corn instead of 70g)
  • Peel of half a lemon
  • 1 cinnamon stick

Preparation (45 minutes total preparation time + 2 hours resting time + 2 hours cooling time approx.):

  1. Wash the almonds to remove any remaining skins and other impurities.
  2. In a sufficiently large container, mix the almonds with the water and crush.
  3. Let it rest in the refrigerator for 2 hours.
  4. Strain the mixture using a fine sieve or a cotton cloth.
  5. Put the almond milk in a saucepan and add the cornstarch. Mix with a whisk until the cornstarch has dissolved.
  6. Add the sugar, the cinnamon stick broken 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. Keep stirring the mixture until it thickens.
  9. Place the menjablanc in individual containers or in a large dish.
  10. Leave to cool in the refrigerator for about 2 hours.
  11. Menjablanc can be eaten as is, or with a little ground cinnamon sprinkled on top. Enjoy!

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