Cabell d'àngel: Difference between revisions
per guide - yes, this is palatal but the transcription of postalveolar sibilants makes no sense in this case (they should be transcribed as alveolo-palatal) |
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| main_ingredient = [[Cucurbita ficifolia]] pulp, [[sugar]] |
| main_ingredient = [[Cucurbita ficifolia]] pulp, [[sugar]] |
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| variations = [[Doce de gila]] |
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==See also== |
==See also== |
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* ''[[Cucurbita ficifolia]]'' |
* ''[[Cucurbita ficifolia]]'' |
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* [[Doce de gila]] |
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* [[List of spreads]] |
* [[List of spreads]] |
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Revision as of 05:50, 22 October 2023
 | This article needs additional citations for verification. (July 2017) |
 Pastry filled with Cabell d'àngel | |
| Type | Spread |
|---|---|
| Place of origin | Spain |
| Region or state | Mallorca |
| Main ingredients | Cucurbita ficifolia pulp, sugar |
| Variations | Doce de gila |
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Cabell d'àngel [kəˈβɛʎ ˈdaɲ(d)ʒəl] (Spanish: [kaˈβeʎo ðe ˈaŋxel] cabello de ángel; literally "angel's hair") is a transparent threaded[clarification needed] jam made from Siam pumpkin (Cucurbita ficifolia) pulp and white sugar. It originated in Mallorca but its use has spread to the rest of Spain and some countries in the Americas.
Uses
Cabello de ángel can be used simply as a pumpkin jam spread on slices of bread, but it is mainly used to stuff pastries, as ensaïmades, pastissets and coques.[1]
Preparation
The pumpkin is boiled in water until it falls apart into fibres. This pulp is cooked in sugar syrup with slow and frequent stirring. In Mallorca, it is baked instead of being boiled, intensifying the flavour. The jam can be seasoned with cinnamon or citrus zest. It is best when prepared in the spring, once the pumpkins have fully matured.[2]
See also
References
- ^ "Cabell d'àngel". Archived from the original on 2011-07-06. Retrieved 2010-01-31.
- ^ "Cabell d'àngel". 19 July 2022.