At each Northern home, there are always syrup sweets. One of the favorites is the cayote to be eaten alone, with quesillo (curd cheese), or with this ice cream of nuts.
for 8 persons
| 1 kg. | CAYOTE (whole) |
| 10 units | CLOVES |
| 500 g. | SUGAR (by each kilo of cayote) |
Nut iced cream
| 500 g. | MEAGER RICCOTA (Italian cheese – similar to cottage cheese) |
| 8 spoonfuls | ICING SUGAR |
| 100 g. | GRINDED NUTS (1 cup) |
| 4 spoonfuls | COGNAC |
| 250 cc. | HEAVY CREAM |
| 3 units | EGG WHITE |
| 3 spoonfuls | SUGAR |
Cayote sweet
Before starting preparation, cayotes must be wholly weighted to calculate the amount of sugar we will need. Then heat the cayotes in the oven to be able to peel them easier. Flake them with your fingers, so it will turn fibrous. Place them in a bowl of stainless steel, add sugar and let rest till next day. Be sure it had expelled its own juice. Place it in a pot and bake at low heat till cayote’s fibers are transparent. Mix constantly the pot so it will not stick, with a wood spoon. Let it cool down in a sterilized flask so it will be perfectly conserved.
Nut iced cream
Process the ricotta and add icing sugar till obtaining a cream (add nuts and cognac). Whip the cream till it is well thick. Add the preparation in a wrapped form. Put the egg whites and sugar in a pan. Heat and mix with a hand whisk the whites till they are heated (put a finger and test). Remove them from heat and pour them on the bowl. Whip them with the sugar till stiffed (meringue). Add cream to the whipped egg whites in a wrapped form. Take to the refrigerator till it’s very cold.
The alcayota is an American kind of marrow, born in Mexico, Central America and North of South America. This sort was already cultivated by the Aztecs, more than 4000 years ago. They called it “tzilcayotli”. With the arrival of Spaniards, the named derived to alcayota and cayote. In the outside it seems like a watermelon and inside it has a pulp that opens like vegetal noodles.
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