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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
- Arrange the pcs of ladyfingers in a 2-qt, 4-inch deep serving bowl. Sprinkle with the Cognac.
- 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.
- 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.
- 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 198g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 49 | 20% |
| Total Fat 5.55g | 7% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 145mg | 6% |
| Potassium 257mg | 7% |
| Total Carbs 39.86g | 11% |
| Dietary Fiber 0.3g | 1% |
| Sugars 31.44g | 21% |
| Protein 7.1g | 11% |
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