Cream and Almond Sauce

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

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 - 1.1 oz
10% cream - 4.4 oz
Sugar - 4.4 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.