Buenos Aires, Dec 21 (NA) – December is synonymous with planning and gatherings, and with the arrival of Christmas and New Year's, the dessert table becomes the center of attention. In the face of rising prices in stores, homemade Mantecol is positioned as the perfect alternative: an economical, quick recipe with that artisanal flavor that pays homage to the tradition started by Miguel Georgalos in 1939, according to Agencia Noticias Argentinas.
How to make homemade Mantecol
Inspired by Greek halva, this peanut dessert has been a fundamental pillar of Argentine gastronomy for almost a century. Making it at home not only allows you to save money but also control the quality of the ingredients and enjoy a creamier texture.
What you need for your homemade tablet
To get a standard-sized bar, you only need these basic elements:
- 200 grams of peanut butter (you can use the natural version or process the peanuts yourself);
- 10 tablespoons of sugar;
- 2 tablespoons of water;
- 1 teaspoon of lemon juice.
Step by step: how to achieve the perfect texture
Preparing this delicacy does not require complex techniques, but it does require patience in the pressing so that it does not fall apart when cut:
The syrup: In a small pot, combine the water, sugar, and lemon juice. Bring to a simmer over low heat, stirring constantly, until you obtain a soft syrup.
The blending: Place the hot syrup in a food processor or blender and gradually add the peanut butter. Process until you achieve a uniform and creamy paste.
The pressing: Transfer the mixture to a mold (you can line it with parchment paper to facilitate unmolding). Compact the paste with a spoon, applying as much pressure as possible.
The refining: Spread the mixture on a clean tray and work it briefly to eliminate any remaining sugar crystals or syrup lumps.
The cooling and waiting: Let the preparation rest in the refrigerator with the weight on top for 24 hours.
Unmolding: After the cold day, unmold carefully. Now you can portion it into squares or keep it whole to take it directly to the New Year's table.
