This typical dessert of the region, in a bun form, is prepared crushing fruits in a mortar. In this case, it goes with a lemon cream and a Torrontés reduction.
for 8 persons
| 1 kg. | FRUITS OF THE MISTOL (TREE) |
| n/a | TOASTED CORN FLOUR |
Torrontés reduction
| 1 lt. | TORRONTÉS WINE |
| 500 g. | SUGAR |
Lemon cream
| 2 spoonfuls | CORNSTARCH |
| 2 units | EGGS |
| 2 units | LEMONS |
| 1 glass | WATER |
| 150 g. | SUGAR |
Bolanchao
Grind the mistol in a mortar. Then make little buns and roll in breadcrumbs with the toasted corn flour. Take to the oven at low heat till they are stiff.
Lemon cream
To prepare the cream, whip 2 egg yolks, and mix with the two spoonfuls of cornstarch. On the other hand, put sugar in a recipient and add a glass of water (stir till sugar is solves). Pour the yolks with the cornstarch to the previous preparation (well mixed) add a bit of lemon zest, plus the juice of two lemons. Cook at bain Marie, always stirring with a wood spoon till obtaining the necessary consistence. Let it cool down at room temperature.
TORRONTÉS REDUCTION
Place in a recipient of thick bottom at medium heat. Add the wine together with sugar, and let it reduce 45 minutes till obtaining the desired consistence.
Torrontés is the symbolic white wine of Argentina, which in this region found one of its best lands to intensively express its scent and its flavor.
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