Photograph of the finished Jamoncillo

Mexico · Kẹo sữa hạt óc chó ba tầng

Jamoncillo

50 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Fresh milk Fresh milk 2 l
  • Photograph of Sugar Sugar 720 g
  • Photograph of Walnut Walnut 320 g
  • Photograph of Pine nuts Pine nuts 200 g
  • Photograph of Beetroot Beetroot 120 g
  • Photograph of Vanilla Vanilla 20 ml
  • Photograph of Unsalted butter Unsalted butter 120 g
  • Photograph of Salt Salt 4 g

Method

  1. 1 Heat the milk with sugar over low heat, stirring constantly for 35 minutes until the mixture thickens and separates from the pot.
  2. 2 Divide the block into three parts, then mix the crushed walnuts into one part and the pine nuts into the second.
  3. 3 Dye the third part pink with beetroot juice.
  4. 4 Three layers, three colors, three types of nuts is the correct style for a boxed jamoncillo; a single color is the regular version.
  5. 5 Press each layer into the mold in order and press firmly before adding the next layer.
  6. 6 Let it cool for 3 hours until the mass is firm, then cut it into bars with a warm knife.

With an appliance

  • Oven 52 min

    Replace step 1: cook the sugar syrup in a wide saucepan on the bottom rack of a 150-degree oven for 38 minutes, stirring and scraping the sides every 8 minutes until the mixture separates from the bottom; this takes about 3 minutes longer but eliminates the need for constant stirring and prevents the syrup from burning. The color separation, layering, and cooling steps 2–6 remain unchanged.

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