|Place of origin||Spain|
|Region or state||Majorca|
|Main ingredients||Cucurbita ficifolia pulp, sugar|
|Cookbook: Cabello de Ángel Media: Cabello de Ángel|
Cabell d'àngel (Catalan pronunciation: [kaˈβɛʎ ˈdaɲʒəɫ], Western Catalan: [kaˈβeʎ ˈdaɲdʒeɫ]; literally in English "angel's hair", Spanish: cabello de ángel) is a transparent threaded jam made from Siam pumpkin (Cucurbita ficifolia) pulp and white sugar. It originated in Majorca but its use has spread to the rest of Spain and some countries in the Americas.
To make Cabell d'Àngel, first to cut up the Siam pumpkin and simmer in water until the meat breaks down into filaments. Alternatively, it can be baked in an oven, as is done in Majorca. Rinse the filaments thoroughly and then cook them in a syrup made with water and white sugar, gently stirring the mixture as it cooks. Cabell d'àngel is usually flavored with stick cinnamon or citron skin. It is best when prepared in the spring, once the pumpkins have fully matured.
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- 1 pumpkin
- Empty out the pumpkin and take out all the seeds. Weigh the pumpkin and put it to boil with a little water until the filaments are out. Drain it.
- Put in a pan a little less sugar than the weight of the pumpkin (proportion is 800 g of sugar per kilogram of pumpkin), the juice of one lemon and a little water. Make with this a thick syrup (almíbar).
- Once the almíbar is ready, add the cabell d'àngel (from step 1), boil it while you stir it slowly and often -otherwise it gets stuck to the pan-, until it gets the characteristic colour and texture (30 minutes approximately).