Intxaursalsa, a typical Basque sweet with a lot of character

This delicious Basque recipe has been made in homes in Gipuzkoa for over 150 years. The tradition is to cook it at Christmas, but as it is a fresh and soft dessert, it can be enjoyed all year round.

This cream is made from crushed walnuts, milk, sugar and cinnamon. It has a texture similar to traditional custard, but with a very unique flavour. It also has a slightly thicker texture. Delicious, refreshing and easy to prepare.


Intxaursalsa | Shutterstock

Ingredients for 4 people:

  • 500 g walnuts
  • 6 spoonfuls of sugar
  • 1.5 l milk
  • A mint leaf

How to make the intxaursalsa:

  1. The first step in making this recipe is to crush the walnuts well. To do this, take the 500 g of walnuts and remove them from their shells. Once they are all peeled, place them in a towel or plastic bag and wrap them. Once inside, they can be crushed with a rolling pin.
  2. Next, prepare the milk. Take a medium saucepan and pour in the milk in it. Add the chopped walnuts and sugar. On a low heat, let the milk cook for more than an hour along with the rest of the ingredients. Let it cook in the saucepan for at least 60 to 70 minutes, because it has to cook slowly. Stir it from time to time, so that it doesn’t stick.
  3. Take it off the heat and leave it to cool down. When it has cooled a little, decorate the intxaursalsa with the mint leaf. It can be eaten cold, warm or hot, depending on how you like it. You can also enjoy it with a scoop of ice cream. Now it’s time to enjoy this delicious and fresh dessert.

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