Cabell_d'àngel

Cabell d'àngel

Cabell d'àngel

Food

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.

Quick Facts Type, Place of origin ...
Bayonesa is pastry stuffed with cabello de ángel.
Ensaïmades are often stuffed with this jam.

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

  1. [1]
    "Cabell d'àngel". Archived from the original on 2011-07-06. Retrieved 2010-01-31.
  2. [2]
    "Cabell d'àngel". 19 July 2022.
Share this article:

This article uses material from the Wikipedia article Cabell_d'àngel, and is written by contributors. Text is available under a CC BY-SA 4.0 International License; additional terms may apply. Images, videos and audio are available under their respective licenses.