Zinde Badem Portakal Intxaursaltsa Lezzeti
(Zesty Almond Orange Intxaursaltsa Delight)
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Mayıs 20, 2025
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Malzemeler
-
150 grams Ceviz
(Shelled and chopped)
-
500 ml Badem sütü
(Unsweetened for natural flavor)
-
75 grams Badem
(İnce öğütülmüş)
-
80 grams Toz şeker
(Tatlara göre tatlılığı ayarlayın)
-
30 grams Mısır nişastası
(For pudding thickening)
-
1 tbsp Portakal kabuğu rendesi
(From fresh orange, finely grated)
-
100 ml Portakal suyu
(Taze sıkılmış)
-
1 piece Tarçın çubuğu
(To infuse flavor)
-
1 tsp Vanilya özütü
(Pure vanilla extract)
-
1 pinch Tuz
(Tatları dengelemek)
(Shelled and chopped)
(Unsweetened for natural flavor)
(İnce öğütülmüş)
(Tatlara göre tatlılığı ayarlayın)
(For pudding thickening)
(From fresh orange, finely grated)
(Taze sıkılmış)
(To infuse flavor)
(Pure vanilla extract)
(Tatları dengelemek)
Besin Değerleri
- Porsiyon: 4
- Porsiyon Boyutu: 1 küçük kâse (150g)
- Calories: 360 kcal
- Carbohydrates: 28 g
- Protein: 8 g
- Fat: 25 g
- Fiber: 5 g
- Sugar: 15 g
- Sodium: 40 mg
- Cholesterol: 0 mg
- Calcium: 150 mg
- Iron: 2.2 mg
Talimatlar
-
1 - Toast walnuts:
Lightly toast the walnuts in a dry pan over medium heat until fragrant and slightly golden. Set aside to cool.
-
2 - Prepare Nut Blend:
In a food processor, combine toasted walnuts and ground almonds. Pulse to combine well but keep some texture.
-
3 - Mix Dry & Wet:
In a medium saucepan, whisk together sugar, cornstarch, salt, and orange zest. Gradually add almond milk and orange juice, whisking until smooth.
-
4 - Cook the Pudding:
Place saucepan over medium heat. Stir continuously to prevent lumps. Add cinnamon stick and bring mixture slowly to a gentle boil. Once thickened, remove cinnamon stick.
-
5 - Add Nut Blend and Vanilla:
Remove from heat and stir in the nut blend and vanilla extract until well combined.
-
6 - Set Chill:
Pour pudding into serving molds or bowls. Let cool to room temperature, then refrigerate for at least 4 hours until fully set and chilled.
-
7 - Serve:
Garnish with a few toasted walnut halves and extra grated orange zest before serving chilled.
Lightly toast the walnuts in a dry pan over medium heat until fragrant and slightly golden. Set aside to cool.
In a food processor, combine toasted walnuts and ground almonds. Pulse to combine well but keep some texture.
In a medium saucepan, whisk together sugar, cornstarch, salt, and orange zest. Gradually add almond milk and orange juice, whisking until smooth.
Place saucepan over medium heat. Stir continuously to prevent lumps. Add cinnamon stick and bring mixture slowly to a gentle boil. Once thickened, remove cinnamon stick.
Remove from heat and stir in the nut blend and vanilla extract until well combined.
Pour pudding into serving molds or bowls. Let cool to room temperature, then refrigerate for at least 4 hours until fully set and chilled.
Garnish with a few toasted walnut halves and extra grated orange zest before serving chilled.
Zinde Badem Portakal Intxaursaltsa Lezzeti :Hakkında Daha Fazlası
Summary
Almond Orange Intxaursaltsa Pudding is an inspired dessert merging the Basque walnut sauce tradition known as Intxaursaltsa with the sweetness and zest of orange and creamy almonds. Traditionally, Intxaursaltsa is a rich walnut dessert sauce made during Christmas in the Basque region of Spain, known for its decadently nutty flavor heightened by cinnamon and citrus notes. This pudding reinvents the classic by blending ground almonds alongside walnuts and incorporating fresh orange juice and zest to brighten the flavor, making it a fresh yet comforting treat.
Tips & Notes
- Toast nuts carefully to deepen their flavor without burning, as it greatly elevates the pudding taste.
- Use fresh orange zest and juice for the best aromatic punch; avoid bottled juice due to its lack of brightness.
- To cater to dietary preferences, substitue cane sugar with honey or agave for a natural sweetness, and almond milk can be replaced with oat or soy milk if preferred.
- The texture should be semi-thick, similar to a creamy pudding — if too thick, a little more almond milk can be added during cooking.
- Make the pudding a day ahead, allowing flavors to meld and the texture to settle fully.
History & Cultural Significance
Intxaursaltsa is deeply rooted in Basque Christmas traditions, originally served warm as a festive treat. It symbolizes the area's heavy use of walnuts and other nuts as symbols of abundance and good fortune. By adding orange elements, this recipe honors Basque cuisine's Mediterranean influences enriched by citrus fruits growing abundantly along the Spanish coasts.
Unique Aspects
This pudding stands out by mixing almond milk and whole almonds, a nod toward almond-based desserts prevalent in Moorish-influenced Spain, combined with the hearty traditional walnut dessert. The inclusion of fresh orange provides an uplifting counterbalance to the dense nuts, resulting in a harmonious flavor profile.
Personal Thoughts
Crafting this dessert was a comforting journey bridging old festive Basque traditions and new, vibrant flavors. It works brilliantly both as a nourishing winter pudding and as a refreshing, zestful finale to meals year-round. Best served chilled on a crisp evening or warm with a cozy ambiance, fostering memorable family gatherings or perfectly suited for impressing guests at special occasions.
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