Serves : 4
Preparation time: 25 minutes
Cooking Time: 10 minutes
Ingredients
- 4 eggs, yolks and whites separated
- 250 ml (1 cup) milk
- 125 ml (1/2 cup) sugar
- 60 ml (4 tablespoons) 35% cream
- 1 pinch salt
- 5 ml (1 tsp.) vanilla extract
- 5 ml (1 tsp.) bitter almond extract
- 90 ml (6 tbsp) caramel coulis
- 125 ml (1/2 cup) slivered almonds
The dumplings
- 6 egg whites
- 90 ml (6 tbsp)sugar
Preparation
- In a bowl, whisk together the egg yolks, then add the sugar and whisk for at least 2 minutes, the time needed to whiten the eggs.
- In a saucepan, bring the cream, milk, salt, vanilla and bitter almond to the boil.
- Gradually whisk a third of the boiling liquid into the whitened eggs to temper the mixture.
- Return the mixture to the pan of remaining hot liquid. Cook the cream over low heat, stirring constantly with a spatula. Remove the cream from the heat as soon as it reaches around 86°C (185°F), at which point the thin, foamy film that had formed disappears and the cream coats the spatula (a line drawn with the finger on the back of the spatula should remain clear and visible).
- Pour the cream into a bowl, cover with cling-film and cool quickly in an ice-box and then in the fridge.
- In a bowl, using a hand mixer or stand mixer, whip the egg whites until semi-firm.
