Walnut Cream

This is a very old recipe from the caserío, or Basque farmhouse, where there are always one or two walnut trees which give an excellent crop each year. Today, the new Basque cooking uses this recipe as a part of its novel confections with excellent results, combining it with all sorts of flavours and textures, but I still prefer it the way it is made by Maria Dolores, the cook at the little hotel in Errazu, in the Pyrenees. Here is her recipe.