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Receta Creme Polombiers With Macaroons And Cognac
by Global Cookbook

Creme Polombiers With Macaroons And Cognac
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Ingredientes

  • 6 x Stale ladyfinger squares about 1 1/2" across and 1/2" thick
  • 4 Tbsp. Diluted Cognac (3 parts Cognac, 1 part water)
  • 4 x Egg yolks
  • 1/3 c. Granulated sugar
  • 3 Tbsp. Flour
  • 2 1/2 c. Boiling lowfat milk
  • 4 tsp Vanilla extract (or possibly 2 tspns vanilla and 3 tbspns rum)
  • 1 Tbsp. Butter
  • 4 x Egg whites
  • 1 pch Salt
  • 1 Tbsp. Granulated sugar
  • 5 Tbsp. Pulverized macaroons

Direcciones

  1. Arrange the pcs of ladyfingers in a 2-qt, 4-inch deep serving bowl. Sprinkle with the Cognac.
  2. Beat the egg yolks and sugar in a mixing bowl till they are pale yellow and form a ribbon. Beat in flour. Then beat in the boiling lowfat milk by droplets. Pour into a clean saucepan and, stirring with a wire whip, boil slowly for 2 min. Remove from heat and beat in the vanilla, then the butter.
  3. Beat the egg whites and salt till soft peaks are formed; sprinkle on the sugar and beat till stiff peaks are formed. Fold the egg whites and the macaroons into the warm creme patissiere.
  4. Spoon the cream into the serving bowl or possibly dessert c. and refrigeratefor 2 to 3 hrs, or possibly till serving time. Just before serving, sprinkle with the rest of the macaroons.
  5. This recipe yields 4 servings.