INGREDIENTS
- English cream:
- – Leche 3/4L.
- – Sugar 150 gr. – Egg yolks 9.
- – Orange peel.
- Merengue:
- – Frequent sugar 200 grams. – Impalpable sugar 250 grs.
- – Claras 6.
- – Pinch of salt.
- To embellish:
- – Sliced and toasted almonds.
- – Vivid orange segments.
1.Warmth the milk with the orange peel.
2.In a bowl combine the yolks with the sugar. Add the recent milk, all the time stirring. Prepare dinner the crème anglaise over low warmth, stirring in eights with a picket spoon till the spoon comes out.
3.Cool with an inverted water bathtub.
4.Make a meringue with the egg whites and sugar. Type meringue quenelles with spoons and cook dinner it in sizzling milk till the balls double in quantity.
5.In a glass, put a ladle of crème anglaise, place one or two balls of freshly cooked meringue and beautify with a brilliant slice of orange and slivered and toasted almonds. And let’s eat!.
