The Frangollo is a typical dessert from the Canary Islands made with milk, millet flour (or cornmeal), lemon, eggs, sugar, butter, raisins, almonds, and cinnamon.
It is served cold with sugar and palm honey (also called palm syrup).
▶Tenerife is the island where Frangollo is most popular.
▶It owes its name to its preparation, which is achieved by mixing all the ingredients well, hence the name Frangollo, which also means “mixture”.
❓What is Palm Honey?❓
🔸An edible syrup produced from the sap of a large number of palm trees. It is found in the Canary Islands (especially in La Gomera de Vallhermosoe) and coastal regions of South America. Despite the name, it is not bee honey from palm flowers.
🔸In the Canary Islands, palm sap is called guarapo and the extraction (from January to June), with an incision in the palm and a container to collect the sap, is done at night to prevent sunlight from spoiling the sap.
🔸The guarapo is boiled for hours until it is reduced to 10% for a dark and sweet syrup.
🔸A palm takes five years to recover and be incised again.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking methods: Boiling
- Cuisine: Spanish
- Seasonality: All seasons
Ingredients
- 2 cups millet flour (or cornmeal)
- 1.76 oz almonds
- 1 stick cinnamon
- 1 lemon (zest only)
- 4 cups milk
- 2 tbsp sugar
- 2 egg yolks
- 1.76 oz raisins
- 0.70 oz butter
- to taste palm syrup (or honey)
Steps
Toast the almonds,
Bring the milk to a boil with the lemon peel and cinnamon stick for 10 minutes.
Remove the peel and stick.
Add millet or cornmeal flour, stir with a whisk.
Remove from heat and add the sugar, yolks, soaked and drained raisins, butter, and almonds (set aside some for decoration).
Return to heat and cook for another 30 minutes.
Serve cold, in cups with raisins and almonds and palm syrup.
This is the Sirope de Palma that comes from Fuerteventura, thanks to a gift from my parents who went to the Canary Islands on vacation.
