We would like to introduce you to a traditional dessert from the island of Ibiza: The Greixonera!
Traditionally, this dessert was prepared to use the "ensaimadas" (balearic pastry) that had hardened after not having been eaten for a couple of days.
Many tourists also call it "pudding", because of its resemblance to this other dessert, which is soft and fresh.
Greixonera is not very complicated to make, but it does require a good knowledge of cooking times. The right times will achieve a soft, spongy consistency:
First, chop the "ensaimadas" and leave them in the milk to break up. Then, beat the yolks of the eight eggs with the whites of four of them and add them to the milk. Add the sugar, a little cinnamon powder, the grated lemon peel and, if you like, a glass of liqueur (frígola or rum).
Mix well and place in a mould with burnt sugar on the bottom.
Cook over a low heat in a pre-heated oven until it is well set.
