What is Cucurucho?
One of the most popular delicacies in Cuban cuisine is known as Cucurucho. This sweet, popular treatment is made of coconut, various fruits and sugar. It is usually served in a cardboard cone. It is most common in the Cuban city of Baracoa.
Preparing Cucurucho is considered quite simple. Folders should be assembled first. Full coconut, fruit or multiple fruit from the selection of the chef and sweetener is everything that is generally necessary. Fruits usually consist of tropical favorites such as Guava or pineapple. Sweet oranges are another favorite fruit that can be used in Cucurucho recipes.
When preparing Cuban desserts, coconut is first cut and cooked until it is as soft as the cook prefers. The second fruit or fruit is then added until they are also soft enough. Typical corn foods require fruit that is only slightly soft for deliciously sweet taste associated with softened texture of fruit.
SWEETENAGENT NG used in Cucurucho recipesis usually honey. Most sugars would also work in sweet if they were preferred. Alternative and low -calorie sweeteners can also work. Chefs can experiment to find out which type of sweetener is best. The sweetener is added after the fruit softens and the whole mixture is then mixed until all ingredients are combined into a homogeneous mixture.
cooks as fruit, it can also be flavored with other spices and herbs. Anise is a common spice used to flavor cucurucho. Other popular aroma options include cinnamon and cloves. Although it is a traditional spice used in Cuba, chefs can add any other aromatic substances they enjoy to create other layers of aroma.
As soon as the compote is completed, the whole mixture is then cooled before serving. Traditional methods of administration include packaging of sweet in some typical device such as confectionery cone orCardboard cone. Packing desserts in palm leaves is another typical native way to serve fruit treatment. It can even be fully packed and packed and decorated with a handle for easy carrying, although many people enjoy it immediately from the cone.
In North America, Cucurucho could be considered a kind of soul. It is considered a job of love, prepared with Cuban past experiences and its own affection that goes sweet when it cooks. Each individual treatment is consciously prepared, as if ate a preparatory or someone close.