Andalusian sugar cane molasses palodú and Granada style porridge

Ingredients & Method

Andalusian sugar cane molasses nougat: 200 g of Andalusian sugar cane molasses; 490 g of sugar; 120 g of glucose powder; 150 g of brown sugar; 150 g of muscovado sugar; 500 g of crispy almonds; 4 sheets of obulato (transparent edible paper).

In a saucepan, bring the Andalusian sugar cane molasses, sugars and glucose to 170 ºC and add the almonds. Roll out on sil-pat until cool. 


Once hard, make a very fine powder in the Thermomix (mixer/blender) and sprinkle it on the obulato, cut to the desired diameter. Heat in the oven at 180 ºC for 3 minutes and roll up to simulate a cane/tube.

Porridge from Granada: 1 l of milk; 45 g of wheat flour; 45 g of corn starch; 100 g of sugar; 15 g of Extra Virgin olive oil; 20 g of matalahuva ( a form of anise); 1 cinnamon stick; 1 tbsp of zest of a lemon; 3 g of xanthan gum.

Infuse the milk with the matalahúva, cinnamon and lemon zest. Strain and reserve. Brown the flour and corn starch in the Extra Virgin olive oil and add the infused milk and cook for 4 minutes without stopping stirring. Blend in the Thermomix and add xanthan. Let cool and pass through Thermomix again and fine chinois once it is cold.

Hazelnut sable: 625 g of icing sugar; 40 g of egg; 125 g of wheat flour; 1 g of salt; 95 g of butter; 30 g of roasted hazelnut powder.
Beat the butter, sugar and salt. Add the hazelnut, the flour and continue beating. When the dough is gritty, add the egg. Roll out on an oven tray and cook for 15 minutes at 180 ºC.

Sponge cake covers/plugs: 4 eggs; 130 g of sugar; 170 g of wheat flour; 2 g of baking powder; 10 g of Andalusian sugar cane molasses.
Beat the eggs and sugar until doubled in size, add the Andalusian sugar cane molasses little by little. Add the flour and baking powder with a sieve. Cook in the oven at 180 ºC for 12 minutes. Let cool and cut discs with the pasta cutter the size of the molasses tubes.

Plating: Simulate a cut sugar cane, placing the hazelnut sablé on the plate, on top of it the crunchy tubes, previously filled with porridge, and plug with a disc of sponge cake. Line up 4 or 5 and grate a little lime and a few dots of Andalusian sugar cane molasses across the plate.

Juan Andrés Morilla

Chef from Seville by birth, Granada by adoption, with a long career in prestigious restaurants. He represented Spain in the final of the Bocuse d'Or 2011. He developed haute cuisine in Granada and now returns to his hometown.


A very elaborate cuisine, with long backgrounds and times, with constant nods to local products that are versioned in different ways. Simple nomenclature without being baroque.