Description
Very delicate French dessert. Tastes like mother's milk.
Ingredients
-
Milk
0.5 l
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Chicken egg
3 piece
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Sugar
100 g
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Pine nuts
20 g
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Vanilla
1 pack
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Lemon juice
1 tsp
Cooking
Proteins separated from the yolks. To proteins add 2/3 of the sugar, vanilla, lemon juice and beat until stable peaks.
2/3 of the milk, bring almost to a boil, it should be hot, but not boiling.
With a spoon put the beaten egg whites (in the form of turrets) in milk and cook for about 2-3 minutes.
Whisk the egg yolks with the remaining sugar. Milk bring almost to the boil and pour in the yolk mixture and cook on a slow fire until thick.
In a bowl put the yolk, the cream, top with meringue, pour the caramel (or any other sauce). Served with pine nuts.
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