Anonimo
Feb 3, 2009, 3:39 AM
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Crisp, sweet wafers, cannoli and zarzamoras
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While in the Pátzcuaro mercado, I noticed some crisp, brown, sweet wafers for sale. There were also the same wafers rolled up into tubes. A package of 8 or 10 costs 10 pesos. I should have asked what they were called, but didn't. They are similar in texture and taste to ice cream sugar cones, but much, much thinner.
(Could be called "tortillas dulces". I'll need to ask next time I'm in the mercado.)
Really, the remarkable thing are the blackberries. These are sold by vendors along Calle Codallos. Prices vary. A friend had bought a modest bag of these for 10 pesos, but I later found a lady selling huge, plump blackberries at $20 MXN a kilo. This is the season to take advantage of this wonderful fruit.
Earlier, I realized the tubular wafers were an opportunity to make a Mexican version of Sicilian cannoli.
Recently, I bought some small plastic tubs of Cremería Aguascalientes brand requesón at Mega in Morelia.
Once home, I was somewhat disappointed in this product. Up to this point, I've been very pleased with most of Cremería Ags' products. Rather than being soft and creamy, it seemed stiff, like butter that had melted and re-set. But as I beat it with a hand mixer and added powdered sugar, then folded in minced orange peel preserved in Controy, plus some canela molida and finally, some finely chopped Chocolate Mayordomo con Canela, it became very similar to a good cannoli filling. (I did add about a quarter part of Philly Cream Cheese to enhance the richness.)
As time was short and I lacked a pastry piping bag, I spread a layer of the resultant cream on the thin, wafer rounds, then topped each with a handful of fresh, plump blackberries. I lightly dusted each with powdered sugar and served it to our dinner guests.
Saludos,
Anonimo
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