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Canarian frangollo is a dessert that is characterized by its sweet flavor and creamy texture.. It is mainly made with ingredients such as milk, eggs, sugar, passes, lemon zest and cinnamon. The mixture is cooked over low heat until it thickens., and then poured into individual molds to cool and acquire their firm consistency.. It is a delicious and appreciated dessert in the Canary Islands., faithful reflection of traditional cuisine.
For 4 personas:
- 1 liter of milk
- 250 gr. chicken
- 200 gr. of sugar
- 60 gr. of raisins
- 60 gr. of almonds, very small pieces
- The peel of a lemon
- a cinnamon stick
- We take the milk to a large saucepan and add the lemon peel., the cinnamon stick, the raisins, almonds and sugar. We heat, stirring continuously..
- Before it starts to boil, We remove the lemon peel and the cinnamon and add the francollo. We lower the heat and cook for 20 o 25 minutes. It is important to stir very often so that it does not stick to us.. The idea is to achieve a thick dough.
- After this time, We place the dough in a container, Cover with plastic wrap and place in the refrigerator to cool completely.
- At the time of eating it, We can serve it accompanied by palm honey, For example
