Mel i mató
Mel i Mató is a quintessentially Catalan dessert that showcases the simplicity and elegance of combining fresh, wholesome ingredients to create a delicacy that is both rustic and refined. The core components of this beloved dish are mató, a fresh cheese similar to ricotta but with a distinctive Catalan twist, drizzled generously with honey, and often adorned with walnut halves for an added texture contrast. This dessert captures the essence of Mediterranean flavors through its harmonious blend of the creamy, slightly tangy mató cheese with the sweet, floral notes of honey, complemented by the earthy crunch of walnuts.
Equipment
- 1 big heavy-bottomed pot
Ingredients
- 4 walnut halves
- 4 tablespoon runny honey
- 2 tablespoon lemon juice
- Water and salt
- 2 liters whole milk
Instructions
- In a big heavy-bottomed pot, bring the water to a boil.
- Stir in the lime juice as soon as the milk begins to boil and rise.
- Place the muslin or cheesecloth over a big bowl and line a big strainer with it.
- Pour the contents of the skillet into the lined strainer and rinse it with cold water.
- Fill four tiny cups or molds with drained curd, slightly overfilling, and top with a serving dish and a hefty weight on top.
- Allow 30 minutes to pass.
- In a medium frying pan, dry cook the walnuts for a few minutes.
- Remove from the pan and leave to cool.
- Place the cheeses on the serving dishes after removing them from the brine.
- Serve with a dry roasted nut on top of the cheese and honey drizzled on top.