Inverted cream
Instructions
Blanch almonds in boiling water, peel them and pass them to garbage disposals.
Beat the eggs with the sugar, add a little cinnamon, grated lemon peel and almonds.
Add the cream.
Grease a mould and caramelise 4 tablespoons sugar.
Pour the mixture and bake in a water bath for 1 hour on the stove and for 30 minutes in the oven.
Cold draft.
Ingredients and dosing for 6 persons
- 50 cl of cream
- == 1 whole egg
- 5 egg yolks
- 150 g of sugar
- Few of bitter almonds
- Cinnamon
- Lemon zest
- Sugar to caramel