Tunisian Zabayon

Method

1. 1

   Prepare two large bowlers. Separate whites from egg yolks

2. 2

   In the first salad bowl mount the egg whites in firm snow with a pinch of salt. Once the snow whites are well mounted you can tighten them with a good pinch of sugar. Book.

3. 3

   In the second salad bowl, beat the yellows with sugar and vanilla sugar until it whites (with the electric whip it is faster and it will be even more sparkling)

4. 4

   Add the orange blossom water, beat a little more.

5. 5

   Keep beating by gradually incorporating the oil.

6. 6

   Gently mix white snow with egg yolk preparation.

7. 7

   Pour into a cake mould or small silicone moulds. Take a small non-stick saucepan, heat it well and then add 60 g of sugar powder that you will let melt gently over low heat to make a caramel. Be careful, don't let the caramel color too much because after it will taste bad!

8. 8

   Once the caramel is ready, discard the tapered almonds and mix well so that the caramel coats the almonds.

9. 9

   Place sulfurized paper on your worktop and pour the caramelized almonds and let cool.

10. 10

    When the preparation has cooled, take a large knife and cut the almonds into small pieces or large pieces as you prefer.

11. 11

    Place the preparation of the zabayon for at least 4 hours at the fridge (also prepare it the day before for the next day).

12. 12

    When you put up your plate sprinkle with caramelized almonds and it's a treat!

Nutrition

calories

300 kcal

fatContent

15 g

fiberContent

0 g

sugarContent

25 g

sodiumContent

50 mg

proteinContent

8 g

cholesterolContent

200 mg

carbohydrateContent

30 g

saturatedFatContent

5 g

unsaturatedFatContent

10 g

Indicative values from the source, for the original recipe.

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