3 dessert recipes with Canarian gofio

The gofio is the name with which popularly, especially in the Canary Islands where it was very consumed by indigenous peoples, is known to the toasted flour. We are faced with a delicious and highly nutritious food, consisting of a roasted cereal flour (usually wheat or millet), in whose preparation mix the roasted and ground grains to the stone, to which a pinch of salt is added. Its appearance and texture is 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 grade used to roast the cereals.

There is no doubt that the gofio It becomes a very interesting food from a nutritional point of view. Not in vain, a few weeks ago we knew the results of an interesting study conducted by the University Hospital of the Canary Islands, which found that People who consume gofio on a regular basis for more than 40 years have a lower risk of coronary artery disease, as well as a greater capacity for exercise.

Is about a food par excellence very characteristic of the Canary Islands, where the ancient aborigines already elaborated and to whom we owe their existence. And, nowadays, it is not only part of the daily diet of thousands of Canarians, but also It becomes the ideal ingredient to make delicious homemade desserts. We propose 3 of the most classic and traditional.

Eggs moles with gofio

The eggs moles consists of a sweet preparation based on eggs, very typical in the Canary Islands and other places in Spain, as for example is the case of Granada. It is likely that this dessert comes from Portugal, where there is a sweet called ovos moles 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 over when eating)

Steps to make the eggs moles with gofio

First put half a glass of water in a saucepan, sugar, lemon peel and cinnamon sticks and heat over low heat to prepare a thick syrup. When it is at its point, remove the saucepan from the heat and let it cool until it is warm. Then remove the lemon peel and the 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 egg yolks beaten over a low heat while stirring. Remove from heat when the mixture is thick but not boiling.

Pour into glasses or glasses, and when serving add gofio on top.

Gofio kneaded with honey

We are probably in front of one of the most energetic sweets or desserts. It is a delicious gofio dessert kneaded with honey, to which are added toasted almonds and raisins.

Ingredients needed

1/2 kg. of gofio
Honey to taste
A handful of toasted almonds
A bunch of raisins
Lemon zest
Water

Steps to make the 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 in honey, lemon zest and a little water.

Taste everything well until it acquires the texture of a compact mass. Chop the raisins and toasted almonds and add them to the gofio and honey dough.

Re-knead again, stretch a little to serve and finally cover with gofio on top.

Gofio mousse

It is true that at present it is possible to enjoy a very great diversity of mousses of all flavors and for all tastes. We can mention the strawberry, kiwi or traditional chocolate mousse. And, as it could not be less, Canary Islands also has its delicious gofio mousse.

Ingredients needed

110 gr. of gofio
3 egg
500 gr. of cream to assemble
150 gr. of condensed milk
20 ml. of whole milk
1 pinch of salt

Steps to make the gofio mousse

In two separate containers separate the egg yolks. 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 homogenous mixture or pasta.

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 add them to the previous mixture with the help of a spatula, with soft and enveloping movements, from top to bottom.

Once all mixed serve in glasses or glasses and reserve in the refrigerator for at least 3 hours to solidify a little. ThemesCanary recipes