Menjarblanc (Almond Pudding)
Menjarblanc is a dessert from Catalunya that is incredibly simple, yet tastes rich and creamy. It's essentially an almond pudding, thickened to become almost set and infused with a hint of lemon and cinnamon. Comforting and delicious.
"Menjarblanc" is Catalan for "white pudding" which might not initially mean anything as in English, we tend to use the French name, blancmange. Blancmange is part of a group of desserts across Europe that are set desserts, typically thickened with gelatin or some kind of starch. Panna cotta is another common dessert within the theme.
This one, however, is a little different as the base is almonds. Some versions use some cream but the original Reus recipe is dairy-free. As a result, it became a popular dessert during Lent, since it doesn't use any of the ingredients that many typically avoid during that time.
In Spanish, the name would translate as "manjar blanco", but that can cover a range of dishes in the Spanish-speaking world, from a rice-based set pudding to dulce de leche. So you will probably more commonly see it by the Catalan name, menjarblanc or menjar blanc.
- 4 oz Marcona almonds (raw, blanched)
- 2 cups water
- ½ cup sugar
- 4 tablespoon corn starch
- 1 strip lemon zest strip a wide strip of zest using a peeler NOT fine zest using a zester
- ½ cinnamon stick