FRANCE
Î
SCHOOL :
Preparation
Ingredients
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83
4 eggs
60cl of milk
1 vanilla bean
30g almond
130g caster sugar
60g lump sugar
1/2 lemon
1 pinch of salt
LISON PICHETTO
LYCEE ELIE CARTAN
1. Boil milk with vanilla bean,
2. Leave rest vanilla bean 5 min to make
infuse then pull it out,
3. Separate egg yolks and bean with 80g
of caster sugar. Add the hot milk then
put back on the low fire to make the
mixture thicken. Agitate non-stop with
spoon and without letting the cream
boil.
4. The cream is ready when the white
foam disappears,
5. Put the mixture in the refrigerator to
cool down,
6. In big stewpan, put 2l of water to boil.
Whip the egg whites with a pinch of
salt and add softly 30g of caster sugar.
7. Make balls with the egg withes and
cook on all sides the boiling water,
8. Count 1 min and drain on absorbent
paper.
9. Gild the almond,
10. Make blond caramel with the
remaining sugar, the 1/2 lemon and 2
spoons of water.
11. Put the cream in hollow dish. Deposit
the egg whites and decorate
with
the REFEI
SYBRINA
NURIN
caramel and the almonds.
12. Eat cold.
Dessert