Walnut Cream Recipe
by Maria Jose Sevilla
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Easy
Intxaursaltsa is a type of nut cream prepared in the Basque Country to celebrate Nochebuena (Christmas Eve). It is also a celebration of the walnut itself and the attractive walnut trees often seen in the Basque countryside. The ancient recipe for intxaursaltsa is older than the recipe for turrón (nougat), another classic Spanish festive sweet treat, although they are very different preparations.
Originally intxaursaltsa was made with water instead of milk and very little sugar or no sugar at all. Although it has evolved to please the modern palate, it has retained a strong attachment to Basque food history.
Ingredients for Walnut Cream Serves: 6
- 300g (shelled weight) walnuts, shelled, plus extra to decorate
- 1 cinnamon stick
- 1 litre full-fat milk
- 100g caster sugar
- pinch of salt
- maple syrup or honey, to serve
Walnut Cream
- Blanch the walnuts in a saucepan of boiling water to remove any bitterness. Drain the walnuts, then wrap them in a thick, clean cloth and crush them with a mallet to form a thick paste.
- Bring 1 litre water to the boil in a saucepan. Add the cinnamon stick and walnut paste. Reduce the heat and gently simmer, stirring continuously, until almost all the liquid has evaporated. Remove the cinnamon stick. Add the milk and sugar, then gently simmer again, while stirring, for a further 30–40 minutes or until the mixture thickens to a light cream.
- When ready, divide the walnut cream equally between individual bowls. Drizzle with maple syrup or honey and top with walnut halves. Serve warm.
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About the author
Maria Jose Sevilla is an award-winning Spanish food writer, broadcaster and presenter. She is an expert in traditional Hispanic food and recipes. Her BBC series 'Spain on a Plate' was pivotal to bringing a deeper understanding of classic Spanish cooking to the UK in the early 90s. Equally passionate about wine as food, Maria holds the Diploma of the Wine and Spirit Education Trust. She is a member of the British Guild of Food Writers and has written several cookbooks about Spain and its culinary regions.
