Clik here to view.
BocaDorada
Goxua is a typical dessert of the Basque Country and comes from Vitoria. A well-known Chef, Lopez Sosoaga, was apparently inspired by the Catalan cream. Goxua means “sweet” in Euskera, the Basque language.
Goxua, reminiscent of natillas, can vary from region to region and can be served in two ways: either in individual portions or as a sort of pie.
Read Related: The Sweet Life: Ivy Stark’s Crepas de Cajeta
RECETA DE GOXUA
Serves: 4
Ingredients
1¾ cups milk
1 spoonful corn flour (Maizena)
2 eggs
6 spoonfuls sugar
1 cup whipping cream
4 sponge cakes (You can use cook-and-serve-vanilla pudding)
Water
6 TBSP Rum, Grand Marnier, whatever you like
Liquid caramel
1 stick of cinnamon
1 rind of lemon
1 spoonful butter
Instructions
Whip the cream, adding two spoonfuls of sugar.
To Make the Goxua Cream
- Warm up almost all the milk—reserve a little—with the cinnamon stick and the lemon rind until boiling.
- Mix the spoonful of Maizena (corn flour) along with the two whisked eggs and the reserved milk. Mix it and add 2 spoonfuls of sugar.
- Strain the boiled milk to clear the cinnamon from it and add the milk to the Maizena, eggs and milk we had prepared before. Stir without stopping until it thickens.
- When thickened, remove from heat and add butter. Stir until mixture cools.
- In a small saucepan put ½ water glass with 2 spoonfuls of sugar until the sugar is diluted and add a little rum. (Grand Marnier, etc, whatever you like)
- Place the whipped cream in a bowl and put above the sponge cakes drizzled with the sweetened water and rum. Place the cream on top of it.
- Cover with plastic wrap and refrigerate overnight.
- Just before serving, remove plastic wrap and drizzle caramel over the pudding.
Image may be NSFW.
Clik here to view.
Learn more about Veronique de Miguel.
