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An ancient indigenous legend says that the one who eats calafate always returns to Patagonia , and to it those who leave their land or those who marvel at the beauty of that region hold on.
Here are three recipes from Santacruceña based on that small dark blue fruit that, they say, was born from an old machi tehuelche after her anger at being abandoned by birds during the harsh Patagonian winter.
To prepare this sweet you have to work hard. We need a kilo of calafate — if you harvest them, it's a hard task — half a kilo of green apples, 700 grams of sugar and water.
Once we have the necessary ingredients, we must proceed to peel and cut the apples and caulk. In a deep saucepan, put water to a boil, cook until the fruit loses its shape and melts.
Then you have to extract — without getting too complicated and with the simplest method possible — as much juice as possible, from both the water and the fruit squeeze. The jelly must be poured into another container along with the sugar, and then cook over medium heat until the desired consistency point is reached. Pack — with hot preparation — in sterilized glass jar.
For this exquisite proposal, 250 grams of sweet calafate, three eggs, 170 grams of sugar, 250 grams of milk cream and 20 grams of tasteless gelatin are needed.
Once we have everything, we need to separate the whites from the yolks, and beat the first to the snow point and gradually incorporate half the sugar. Then you need to beat the yolks with the remaining half of the sugar, until tape point.
Prepare the flavored gelatin with warm water and cold water, then add to the sweet of calafate and place in the refrigerator for 15 minutes. Then proceed to beat the cream to half a point and place in the fridge for 15 minutes.
After the time has elapsed, remove the preparations from the refrigerator and add to the whites in a wrap, let rest a few minutes and with the mixer beat to homogenize the preparation. Then place it in the fridge for 2-3 hours.
In the meantime you have to go making the alfajores caps, for which we need 3 eggs, 100 grams of butter, 100 grams of sugar, 250 grams of flour and vanilla essence, as much as you think necessary.
We start by mixing the butter with the sugar until a cream is formed, then add the eggs and continue mixing. The preparation continues to add vanilla essence, and finally, add flour in the form of rain until a homogeneous consistency of the dough is achieved. Roll out the dough and cut into lids
Butter and flour a mold. Preheat the oven to medium temperature and place the lids in the oven for 10-15 minutes.
Now, all set!
Calafate liqueur takes time, but its taste is enough reward for waiting. To produce it we need 3 kilos of calafate, one liter of fine vegetable alcohol, one liter of water and half a kilo of sugar.
Store 3 kilos of calafate covered in a damajana with a litre of vegetable alcohol for three months in a warm place or at room temperature. After this time, the fruit should be removed from the damajuana. With water and sugar make a syrup and let cool.
Then proceed to grind the caulk and pass through a wire sieve. For its best use it is advisable to rinse the fruit with alcohol and syrup as it is sifted.
Once the total casting is done, all the ingredients are gathered again in a single container (preferably a damajana) closed with cork, and left to stand for a minimum of 6 months prior to use.
Publication Date: 16/10/2020
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