Description
This popular dessert of Spanish cuisine, also known as Avila Yolks, usually served in a paper plate (capsules). Its name, (Spanish Yemas de Santa Teresa) dessert was in honor of St. Teresa of Avila (1551-1582), which is the main patron Saint of Avila. Delicacy is a small candy, made in the form of bright yellow balls, with crisp sugar crust, tender creamy filling and the aroma of lemon and vanilla.
Ingredients
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Yolk egg
7 piece
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Sugar
120 g
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Water
80 ml
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Lemon juice
20 ml
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Vanilla
0.5 pack
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Powdered sugar
10 g
Cooking
In a small saucepan with a thick bottom, mix 80 ml water, lemon juice and sugar.
On high heat the syrup to a boil, stirring constantly so that the sugar is completely dissolved. Reduce the heat to medium and, stirring occasionally, cook for about 10 minutes to 115 degrees (sample "Weak ball" : the syrup in cold water hardens to the consistency of breadcrumbs. It can mold a soft, pliable ball).
Remove the syrup from heat, add vanilla, stir and allow to cool to room temperature..
Add the cooled syrup to the pureed through a sieve, raw egg yolks, mix well.
Stirring constantly, bring to a boil over high heat and boil 7 minutes until very thick consistency. Remove from heat and stir for another 5 minutes. To shift the mass into a bowl. Cover and a day to clean the refrigerator.
The next day the surface of the mixture lightly kristallizuetsya.
Pinching off a mixture of two teaspoons, to roll it between his palms, sprinkled with sugar, to molded ball. Lightly roll in powdered sugar, shake off excess.
Arrange the balls on candy cuffs. Serve immediately, room temperature and chilled. Store in an airtight container in the refrigerator for a month.
Help yourself to health!
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