5 x egg yolks
1/4 cup sugar (caster)
1/4 cup Amaretto
(or white wine)
1 cup cream
ALMOND PRALINE:
1/2 cup sugar (caster)
1/2 cup almonds, unsalted
Method :
• *Almond praline:
In a very clean saucepan, heat sugar and almonds until sugar begins to turn golden brown. Remove from heat and pour onto a lightly greased tray; cool. Crush or process into coarse pieces and set aside.
• Combine egg yolks and sugar in a heatproof bowl and beat until creamed. Add amaretto, place over a pan of simmering water and whisk vigorously until mixture is thick and creamy. A balloon whisk is best for this. Remove from heat and allow to cool to room temperature.
• Whip cream until soft peaks form. Fold into egg mixture with half the crushed almond praline.
• Pour over poached peaches or pears and sprinkle with remaining toffee.
• A traditional Italian dessert cream that's great poured over fresh or poached fruit.
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