Name: Raisin Icing (Betún de Pasas)
Yield: About 2½ cups
Cuisine: Mexican
Ingredients: ½ cup dark raisins; 1 teaspoon pure vanilla extract; Dash of salt; 1 teaspoon fresh lemon juice; 3 tablespoons cold water; ¾ cup sugar; 2 large egg whites; ½ cup dark rum, heated

Preparation info

About
2½ cups

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

Most people will not be able to obtain cajeta, but Pastel de Nuez also goes well with this variant of a seven-minute icing—actually very close to a favorite Maida Heatter recipe—that I learned on the ranch.

Ingredients

½ cup dark raisins
½ cup dark rum, heated
2 large egg white

Americas
Mexico
Garnish
Gluten-free
Vegetarian
Central America

Method

In a small bowl, cover the raisins with the hot rum and let stand until plumped, about 20 minutes. Drain the raisins of any remaining rum and pour into a food processor fitted with the steel blade and process until finely chopped. Set aside.

Combine the egg whites, sugar, water, lemon juice, and salt in the top of a double boiler over hot water. Set the double boiler over medium heat an