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Bienmesabe (Almond Egg Cream)
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Method
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- Peel the almonds and grind them very finely, toast them in a pan, then set aside.
- Dissolve the sugar in the hot water over low heat to make a syrup. When it reaches a "medium" consistency, add the almonds, the cinnamon and the grated lemon zest. Stir constantly so it does not stick.
- When the bottom of the pot is clearly visible, take it off the heat.
- Once the mixture has cooled, stir in the beaten egg yolks and return it to the heat until it comes to a boil.
- Serve cold in small bowls.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Bienmesabe (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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