Rivera-style natilla

One of the most traditional recipes is Natilla. This time, our Chef Jose Luis Rivera brings us a Natilla a la Rivera, a dessert with his special touch that everyone will love!

Ingredients

• 500ml Milk

• 80g Cornstarch

• 50g Brown sugar

• 50g Panela

• 3 Cinnamon sticks

• 1 Clove

• 10g Shredded coconut

• 1 Lemongrass stalk

For the sauce

• 100g Blackberries

• 50g Isabella grapes

• 20g Agraz (wild berries)

• 3 Plums

• 10g Ginger

• 50g Sugar

• 100ml Water

• 10g Butter

Sauce preparation

1. Place the blackberries, grapes, and agraz in a cast iron skillet and let them char slightly to obtain a smoky flavor, then add the water and a bit of sugar.
2. Press down on the fruits with the Victoria press so the fruits release their juices and these evaporate, achieving the charred or roasted flavor we want.
3. Add aromatics, in this case, lemongrass and ginger. (You can use whatever you have, such as mint, lemon verbena, or basil, or even some liquor like wine, rum, or whiskey to give it more intensity).
4. Once it reduces, blend and strain. You can leave it unblended or unstrained according to your personal preference.

Natilla preparation

1. Heat the milk with the cloves, cinnamon, and lemongrass to infuse it with flavor.
2. Make a syrup with the panela and sugar. Once done, add the cornstarch and a little milk if necessary to dissolve the cornstarch.
3. Stir the mixture very well and add the hot milk.
4. Mix until it thickens slightly; when it reaches a somewhat thick texture, blend and strain.
5. Place in a mold, tray, or cast iron griddle and heat it up.
6. Decorate with the sauce and shredded coconut, and dried fruits if desired.

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• Posted in:  
• Category_Postres
• Category_Sin Carne
• Sartenes

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