Name: Repápalos con Leche (Milk Soup With Cinnamon Bread Dumplings And Melon)
Yield: 6 Serves
Cuisine: Spain
Ingredients: zest of 2 lemons, cut into large strips; 2 cinnamon sticks; 2.5 litres (87 fl oz/10 cups) milk; 1 honeydew melon; 750 g (1 lb. 10 oz/3¼ cups) caster (superfine) sugar; 200 g (7 oz) two-day-old bread, crusts removed; 60 ml (2 fl oz/¼ cup) anis liqueur (see glossary); 5 eggs, lightly beaten; 4 mint sprigs, plus extra sprigs, to serve; ground cinnamon, to sprinkle; olive oil, for deep-frying

Preparation info

6
Serves

Difficulty
Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

THIS CLASSIC EXTREMEÑAN DESSERT REFLECTS A TRADITIONALLY CONSERVATIVE ATTITUDE TO KITCHEN MANAGEMENT — MAKE USE OF EVERYTHING, AND USE YOUR SKILL TO TRANSFORM THE MOST BASIC INGREDIENTS INTO SOMETHING MUCH GREATER THAN THE SUM OF ITS PARTS. IN EXTREMADURA, REPÁPALOS CAN ALSO MEAN MEATBALLS’, BUT IN THIS RECIPE IT REFERS TO SOFT LITTLE BREAD DUMPLINGS SITTING IN A BOWL OF COLD, SWEET MILK SPICED WITH CINNAMON AND MINT. A PERFECT SUMMER DESSERT.

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Ingredients

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