Cabell d'àngel
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Cabell d'àngel or, in English, Angel's Hair, is a transparent threaded jam made with Siam pumpkin (Cucurbita ficifolia) pulp and white sugar. It is widelly used in the Catalan Countries since old times and had been exported to the rest of Spain and some countries in America, where at pressent they use it in some of their local pastries, too.
Uses
We can consider it simply as a pumpkin jam and spread it on bread slides but it is mainly used to stuff differents pastries, as ensaïmades, pastissets and coques.
Preparation
In order to obtain angel's hair jam, we have first to break the Siam pumking and put the pieces in a stew with some water to boil it in order to obtain the filaments. Or we can do it in the owen as well, as we do for example in Mallorca. Strain it very well and cook it in a syrup made with water and white sugar, stiring it softly all the time. It is usually flavoured with stick cinnamon or citron skin inside the syrup. Best season to make it is in Easter, when pumpkins have lost their humidity.[1]
References
External links
- Recepta c.