Mole eggs with gofio, gofio mousse and kneaded with honey and almonds. Discover how to make 3 delicious traditional desserts made with Canarian gofio.
The gofio is the name popularly, especially in the Canary Islands where it was consumed by indigenous peoples, it is known to the toasted flour. We are faced with a delicious and highly nutritious food, made up of toasted cereal flour (usually wheat or millet), in whose preparation both roasted and stone-ground grains are mixed, to which a pinch of salt is added. . Its appearance and texture is very reminiscent of white flour, although it is true that it has a much darker or yellowish color, which varies depending on the composition used in its preparation and the degree used to toast the cereals.
There is no doubt that gofio becomes a very interesting food from a nutritional point of view. Not in vain, a few weeks ago we learned the results of an interesting study that people who consume gofio regularly for more than 40 years have a lower risk of suffering from coronary artery disease , as well such as increased exercise capacity.
It is a quintessential food that is very characteristic of the Canary Islands, where the ancient aborigines already made it and to whom we precisely owe its existence. And, today, not only is it part of the daily diet of thousands of canaries, but it has also become the ideal ingredient to make delicious homemade desserts. We propose 3 of the most classic and traditional.
Mole eggs with gofio
The moles eggs consist of a sweet preparation made from eggs, very typical in the Canary Islands and in other parts of Spain, as is the case of Granada. It is likely that this dessert comes from Portugal, where there is a sweet called ovos mole, very typical of the town of Aveiro.
Ingredients needed
- 20 egg yolks
- 1/2 kg. of sugar
- Water
- The skin of a lemon
- Cinnamon stick
- Gofio (to add on top when eating)
Steps to make eggs moles with gofio
First, put half a glass of water, the sugar, the lemon peel and the cinnamon stick in a saucepan and heat over low heat to prepare thick syrup. When it is ready, remove the saucepan from the heat and let cool until lukewarm. Then remove the lemon peel and cinnamon stick.
In a large bowl, beat all the yolks, and once beaten add little by little to the syrup, stirring well.
Now put the saucepan with the syrup and the beaten egg yolks over low heat while stirring constantly. Remove from heat when the mixture is thick but not boiling.
Pour into glasses or cups, and when serving add gofio on top.
Gofio kneaded with honey
We are probably facing one of the most energetic desserts or sweets. It is a delicious dessert of gofio kneaded with honey, to which toasted almonds and raisins are added.
Ingredients needed
- 1/2 kg. of gofio
- honey to taste
- A handful of toasted almonds
- A handful of raisins
- Lemon zest
- Water
Steps to make gofio kneaded with honey
First, put all the gofio in a large bowl. Cut several lemon peels and reserve. Then, in the center of the gofio, make a hole and pour the honey, the lemon zest and a little water into it.
Knead everything well until it acquires the texture of compact dough. Chop the raisins and toasted almonds and add them to the gofio and honey dough.
Knead again, stretch it a little to serve and finally cover with gofio on top.
Gofio mousse
It is true that today it is possible to enjoy a great diversity of mousses of all flavors and for all tastes. We can mention the strawberry, kiwi or traditional chocolate mousse. And, of course, Canarias also has its delicious gofio mousse.
Ingredients needed
- 110 grams of gofio
- 3 egg
- 500 grams whipping cream
- 150 grams of condensed milk
- 20ml whole milk
- 1 pinch of salt
Steps to make gofio mousse
In two different containers, separate the yolks from the egg whites. Now beat the egg yolks first, and when they are beaten add the condensed milk, beat again and add the gofio, beat again and add the milk. Now mix all the ingredients again until you get a homogeneous mixture or paste.
Whip the cream with the help of an electric mixer. Once assembled, add it to the gofio paste with the help of a spatula, and to prevent the cream from falling, mix them using enveloping movements.
Now mount the egg whites until stiff. Then incorporate them into the previous mixture with the help of a spatula, with smooth and enveloping movements, from top to bottom.
Once everything is mixed, serve in glasses or glasses and reserve in the refrigerator for at least 3 hours so that it solidifies a little.
