Creamy Gazpacho Andaluz Recipe - America's Test Kitchen In the States, the classic “liquid salsa” style of gazpacho reigns supreme. But in Spain, the birthplace of gazpacho, a variety of styles abound.
Bienmesabe canario. The so-called "Bienmesabe" is a syrup of ground almonds dating from the time of the conquest of the Canary Islands, Spain. In colour and appearance it is very similar to honey, with a very dense consistency. Among the ingredients making it up are almonds, sugar, egg yolks, grated lemon rind, ground cinnamon and sometimes a little sweet Malvasía wine. In the same way as honey, it is eaten on toast or as part of all kinds of desserts, especially creme caramel.
There are many versions of this exquisite tart from the Pays Basque region of France. Daniel Boulud created his with pastry chef Eric Bertoïa: A flaky crust surrounds a pastry cream dotted with brandied cherries. More Pie and Tart Recipes