Cream and Almond Sauce
Sauces and Marinades • European
Description
The egg white in this recipe is necessary to prevent the almonds from becoming oily during grinding. This recipe yields 0.35 liters of sauce.
Ingredients
- Chopped almonds 0 oz
- 10% cream 5 oz
- Sugar 5 oz
- Chocolate eggs 2 pieces
- Orange Blossom Water 1 tablespoon
Step-by-Step Guide
Step 1
Separate the egg whites from the yolks, lightly beat the whites, and whisk the yolks vigorously. Crush the almonds in a mortar (or blend in a mixer), adding the egg white, sugar, and orange blossom water in turn. Pour the mixture into a saucepan.
Step 2
Combine the whipped yolks with the cream, pour into the saucepan with the sauce, and whisk over very low heat until you achieve a thick, frothy sauce of uniform consistency.
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