Intxaursalsa (walnut cream)

Name: Intxaursalsa (walnut cream)
Cook time: 60 min
Total time: 60 min
Yield: 6 servings
Cuisine: Basque
Ingredients: 1 l Whole Milk; 250g Walnuts, finely ground; 160g Granulated Sugar; 1 sticks of Cinnamon; 1 strips of Lemon, peel, wide, no white pith; Some Salt, fine

Intxaursalsa is a silky Basque walnut cream—rich, nutty and gently spiced with cinnamon and brightened with lemon. Smooth and versatile, it works beautifully as a spread, a dessert sauce, or a companion to fruit and pastries.

Intxaursalsa is a silky Basque walnut cream—rich, nutty and gently spiced with cinnamon and brightened with lemon. Smooth and vers... Show more

es-pv Traditional Basque Recipe

Health Grade

D+ · Occasional

Time

1 hr

Price

1,08 €

Calories

446 kcal

vegetarian

low calorie

easy

gluten free

Method

Prep ingredients

If the Walnuts are still whole, grind them in a food processor until they are very fine and sandy, stopping before they turn into walnut butter. Wash the lemon, then cut off one wide strip of Lemon peel with no white pith attached. Measure out the Whole milk, Granulated sugar, Cinnamon stick, and a small pinch of Salt so everything is ready once the pot is hot.

Heat the milk

Pour the milk into a medium saucepan and add the cinnamon stick, lemon peel, and salt. Warm it over medium heat, stirring now and then, until it reaches a gentle boil and smells fragrant.

Simmer the cream

Stir in the sugar and ground walnuts, then lower the heat to low. Simmer for 30 minutes, stirring often and scraping the bottom and corners so nothing sticks, until the mixture is thick, glossy, and just coats a spoon.

Cool and serve

Remove the cinnamon stick and lemon peel, then let the walnut cream sit for 10 minutes so it settles slightly. Spoon it into small bowls or cups and serve warm.