Thursday, December 23, 2010

Natilla "Raw Sugar Pudding" with blackberry coulis

Natilla is the most representative dish for Christmas in Colombia. It's eaten in all the tables regardless of social status or class. The traditional Natilla  made by our grandmothers is  made with dough from cooked dry kernels. An easy version made with cornstarch is nowadays the most popular and even sold in pre made packages in all supermarkets. This is a very easy version for those who can't find the pre made packages. Enjoy and Happy Holidays everyone!!!


- 4 cups whole milk (set aside one cup)
- 1/2 cup grated "panela" (unrefined whole cane sugar) if you can't find panela in your city, you can use organic brown sugar, use 1 cup firmly pressed.
- 2 sticks of cinammon
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup cornstarch or Maizena
- 1 tablespoon butter
- 1 cup of grated sweetened coconut
- ground cinnamon to garnish

- In a medium, heavy pot over low heat place 3 cups of the milk, the panela or brown sugar, the cinnamon sticks, baking soda and salt. Simmer, stirring once in a while, for 15 minutes until the panela or sugar has completely dissolved. Add the coconut. Do not let the mixture boil.

- Aside in a small bowl mix the remaining cup of milk and the cornstarch until completely dissolved. Stir in the mixture on the stove and raise the temperature to medium and stir continuously for 5 minutes, scrapping the bottom of the pot until the mixture has thickened and you can see the bottom of the pot when you stir.

- Remove for the stove, mix in the butter and remove the cinnamon sticks. Pour into a heat resistant mold or pyrex. If you want to unmold you need to spray with oil the pyrex.

Sprinkle with cinnamon.

Blackberry Coulis Ingredients

1 pound blackberries
1 cup sugar
the juice of 1 lime

In a small sauce pan mix the juice of the lime, the sugar and the blackberries, simmer in low-medium heat for 10 minutes or until the blackberries are soft. Remove for the stove and using a hand blender, blend the berries and pass the sauce through a strainer to remove the seeds.

Put the sauce back to the stove and simmer until desired consistency.

All recipes are on Petitchef