RECETAS Y COCINA

Ingredients

• 625g boniato, peeled and cut in chunks
• 1 pint (480ml) water
• 400g brown sugar
• 3 egg yolks
• 1 large lime (or 1 small lemon)
• 60ml dry Sherry
• 1 tbsp vanilla
• 1 cinnamon stick
• 1.5 tbsp butter
• Salt
• Ground cinnamon

Preparation

Cook boniato in boiling lightly salted water for about 20 minutes.

Drain the boniato and purée in a blender. Set aside.

Add water, sugar, cinnamon stick and lime peel to a large saucepan.

Cook over a medium heat stirring constantly until syrup starts to thicken (approx 15-20 minutes).

Reduce heat and remove cinnamon and peel.

Add the boniato purée. Still constantly stirring, continue for 5-10 minutes until the mixture is smooth, then remove from heat.

Beat the egg yolks with butter and a pinch of salt until smooth.

Combine both mixtures, then return to cook for a few minutes over a low heat.

Remove from heat and add the vanilla and sherry.

Leave to cool then transfer to serving dishes and refrigerate.

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Presentation

Top with cinnamon to serve.

It is usual to eat boniatillo cold, but it can also be eaten warm.

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