Raspado De Orejones Recipes
RASPADOS DE TAMARINDO (TAMARIND ICES)
I am a Mexican-American and I have been craving a raspado! I live in New York and they're a little hard to come by. So I decided to make them. Most American ices are made with sugar and lots of diluted flavor. But raspados have lots of flavor and real pulp. Trust me, this is authentic.
Provided by cookaholic
Categories Mexican Recipes
Time 55m
Yield 10
Number Of Ingredients 5
Steps:
- Place tamarind pods, cleaned of all shells and peels, into a saucepan. Pour in 3 cups water, or as needed to cover, and bring to a boil. Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes.
- Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds. Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture. If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture.
- Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes. Stir sugar into tamarind mixture until sugar has dissolved. If mixture is too thick, add 1/4 cup water. Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.
Nutrition Facts : Calories 496.2 calories, Carbohydrate 128.5 g, Fiber 2.5 g, Protein 1.7 g, Sodium 26.9 mg, Sugar 99.9 g
RASPADO DE OREJONES
This recipe is inspired by a traditional Arab sweet that I adore, made from dried apricots and pistachios. Many of the sweets in Mexico have Arab influences due to the fact that Arabs occupied Spain for more than seven centuries. The Spanish in turn colonized Mexico, bringing some of those Arabic influences with them.
Yield serves 6 to 8
Number Of Ingredients 7
Steps:
- Combine the water and sugar in a saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. If using a vanilla bean, scrape the seeds into the syrup, then add the pod. Bring to a boil over medium heat. Boil for 5 minutes, then let cool completely. If using vanilla extract, stir it in at this point.
- Meanwhile, put the apricots in a small saucepan and cover with water. Bring to a boil over medium heat. Let cool for 10 minutes, then drain the apricots.
- Discard the vanilla bean pod. Put the syrup, half of the apricots, and the lime juice in a blender and blend until smooth. Refrigerate until completely chilled. Coarsely chop the rest of the apricots.
- For each serving, mound about 1 cup of shaved ice in a serving dish. Drizzle 6 to 8 tablespoons of the apricot syrup over the ice, and scatter 1 tablespoon chopped apricots and 1 tablespoon pistachios over the top. Serve immediately.
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Servings 16Total Time 1 hr 10 minsEstimated Reading Time 1 min
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- Preheat oven to 200C. Roll pastry on a lightly floured work surface to 3mm thick and refrigerate until firm (20 minutes), then cut into 10cm strips and cut each strip on a slight angle to create 13cm-long diamond shapes. Working with one piece at a time (keep remaining pastry refrigerated until required), brush with eggwash and coat eggwash side with shredded coconut. Wrap around a 15mm-diameter stainless-steel rod (see note), coconut-side outward, pressing opposite corners to seal, forming a diamond-shaped cylinder. Repeat until rod is filled, place on a baking tray lined with baking paper and bake until pastry is golden and crisp (10-15 minutes). Cool, slide orejones off rods, clean rods, repeat with remaining pastry and set aside.
- Meanwhile, for vanilla crema, whisk cream, icing sugar and vanilla seeds until soft peaks form. Transfer to a piping bag fitted with a 1cm star nozzle and pipe into orejones, then serve immediately.
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