Técula Mécula with a Twist: A Fusion of Spanish and Australian Chinese Flavors

Ingredients

In this adaptation of Técula Mécula, we infuse the traditional Spanish dessert with the vibrant flavors of Australian Chinese cuisine. The addition of Szechuan spices, such as Szechuan peppercorns and chili flakes, brings a fiery kick to the dish, elevating it to a whole new level. The use of these spices adds complexity and depth to the flavor profile, creating a fusion dessert that is both unique and exciting. We alse have the original recipe for Técula mécula, so you can check it out.

• 1 cup (120g) ground almonds 1 cup (120g) ground almonds
• 1 cup (200g) sugar 1 cup (200g) sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon Szechuan peppercorns, crushed 1/4 teaspoon Szechuan peppercorns, crushed
• 1/4 teaspoon chili flakes 1/4 teaspoon chili flakes
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• 2 egg yolks 2 egg yolks
• Whipped cream and sliced almonds, for garnish Whipped cream and sliced almonds, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 1g
• Carbohydrates (total, sugars): 45g, 40g
• Protein: 6g
• Fiber: 2g
• Salt: 0.02g

Preparation

1. 1.
   In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar has dissolved.
2. 2.
   Reduce the heat to low and add the ground almonds, cinnamon, Szechuan peppercorns, chili flakes, and vanilla extract. Stir well to combine.
3. 3.
   Cook the mixture over low heat, stirring constantly, for about 10 minutes or until it thickens and starts to pull away from the sides of the pan.
4. 4.
   Remove the saucepan from the heat and let the mixture cool slightly.
5. 5.
   In a separate bowl, whisk the egg yolks until smooth. Gradually add the cooled almond mixture to the egg yolks, whisking constantly.
6. 6.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, for an additional 5 minutes or until it thickens to a custard-like consistency.
7. 7.
   Remove from heat and let the mixture cool completely.
8. 8.
   Once cooled, transfer the mixture to individual serving dishes or ramekins. Refrigerate for at least 2 hours or until set.
9. 9.
   Before serving, garnish with a dollop of whipped cream and a sprinkle of sliced almonds.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for a smooth texture in the dessert.
• Szechuan peppercorns — Crush the peppercorns before adding them to the mixture to release their unique flavor.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference.

Tips & Tricks

• For an extra kick of heat, add a pinch of ground Szechuan peppercorns on top of the whipped cream garnish.
• Toast the sliced almonds before garnishing for added flavor and crunch.
• Serve the Técula Mécula with a scoop of vanilla ice cream for a delightful contrast of temperatures and textures.
• Experiment with different spices, such as star anise or ginger, to further customize the flavor profile.
• If you prefer a smoother texture, strain the mixture before transferring it to the serving dishes.

Serving advice

Serve the Szechuan-inspired Técula Mécula chilled for the best flavor and texture. It can be enjoyed as a refreshing dessert after a spicy meal or as a standalone treat.

Presentation advice

To enhance the presentation, dust the top of the Técula Mécula with a sprinkle of ground cinnamon or cocoa powder before adding the whipped cream and sliced almonds. Serve in elegant glass dessert bowls or ramekins for an eye-catching display.