Convent Confection
Thought y'all might like to read about a confection made in a convent in Spain. From Altlas Obscura:

[Image: yemas.jpg]

Yemas de San Leandro
Hidden behind a wall, Spanish nuns dole out their signature sweets on a revolving tray.

The cloistered nuns of Convento de San Leandro in Seville, Spain, have sold just one item for more than four centuries: yemas de San Leandro. These rich, creamy nuggets are a simple mixture of sugar, lemon juice, and egg yolks.

Establishments across Spain make traditional yemas (diners enjoy yemas de Santa Teresa, for example, on October 15, the saint’s feast day). But to acquire San Leandro’s signature supply of yemas, you’ll have to visit the convent, a Seville institution since the 13th century.

When you enter the foyer, you’ll notice a revolving tray embedded in a wooden door. Reference the price list, then place the appropriate amount of money on the tray and rotate it behind the wall. A few moments later, a box of wrapped yemas should appear in its place. You’ll have to put your faith in San Leandro’s residents, but this shouldn’t prove too difficult. You’re dealing with nuns, after all.

Another website has the recipe, translated by Chrome, and includes a video so you can know what it should look like:

For this recipe we have used 3 ingredients and optionally you can add any of the following aromatics: Clove, star anise, cinnamon sticks, lemon or orange peel, vanilla or liquid ... The ingredients used for 18 yolks: 5 o 6 chicken eggs (better if they are from field hens) 1/2 cup of sugar that is 90 grams 1/4 cup of water that is 50 ml and to flavor we have added a piece of cinnamon stick .. but I remind you that this is optional, the originals are made without flavoring to better feel the great taste of the free range eggs. 

To prepare this magnificent recipe for yeast cupcakes or Yemas de Ávila:

First we have to put the sugar, water and lemon peel in a saucepan and bring it to a boil.

When the syrup is ready, or when we touch it with our fingers and we can make a ball with the sugar or have texture but without taking color. Or if you have a thermometer, when it has a temperature of 175 degrees c. Nowadays in Chinese stores you have cooking thermometers for less than € 3, remove the skin of the lemon and add slowly on the egg yolks, moving it constantly but without beating, we go without creating foam.

We place the whole mixture in the fire at low or soft temperature without letting it boil, and we move until a dough is formed, or the yolks are separated from the container, that means it is ready.

On a glass container, if possible pour the mixture, cover it with plastic wrap and store it in the refrigerator for at least 1 hour.

When our dough is cold, with our hands, we form small balls, and we pass them through the sugar, you can also pass them through powdered sugar or impalpable sugar.

In the supermarkets they sell you small capsules (smaller than those of the muffins) that are used for chocolates ... because these are ideal for these cakes, you put in each capsule an egg yolk and ready to serve.

We can keep them in a sealed container for 2 weeks, eye, this recipe is very good, the taste is incredible and you can not resist eating more than half a dozen.
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Those look good!
Catholicism meets delicious food: I love it!
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