suzettemarnier
Tocinillo de cielo, is a delicious sweet although somewhat caloric, with a slightly characteristic texture, which has very basic ingredients. Specifically, to prepare it for six people we will specifically use about twelve egg yolks, about five hundred grams of sugar and about two hundred and fifty milliliters of water. These last two merge creating syrup, then mixing with the yolks. Throughout the Spanish geography we can find some variants such as the Region of Murcia, which includes among its ingredients cinnamon and lemon scrape, which are used when making syrup, along with sugar and water.
To explain the relationship between Tocinillo de Cielo and the wine we have to go back to Jerez in the fourteenth century. It turns out that in the different wineries of the Jerez city, after the fermentation of the famous wine that is made there, fine from Jerez, its clarification is processed using egg whites, so the amount of miles of eggs that were needed for this process and, above all, the amount of yolks that were “widows” left. For this reason, the winemakers decided to donate the yolks to the different convents in the area, which were used by the nuns normally for pastry.
There are writings dated in the year 1324, in which it is indicated that in the Convent of the Espíritu Santo of Jerez de la Frontera (Spain), an intense and compact yellow candy was made that was delicious. Because of its shape, bacon was touched and, presumably, that when it was created by religious the word heaven was included. A heavenly dessert for earthly that has reached our days, with hardly any changes to its original recipe.
Andrea Ávila